In a medium saucepan over low heat, warm 2 cups of whole milk and 1 tablespoon of vanilla bean paste until it’s just steaming, not boiling, for about 5 minutes.

Remove the saucepan from heat and stir in ½ cup of honey until fully dissolved, creating a sweet and fragrant mixture.

In a separate bowl, vigorously whisk together 5 large egg yolks until the mixture thickens and turns a pale yellow, taking about 3 minutes.

Gradually pour the warm milk and honey mixture into the bowl with the whisked egg yolks, stirring continuously to temper the yolks.

Return the combined mixture to the saucepan over medium-low heat, stirring constantly for about 6-8 minutes until it thickens.

Once thickened, remove from heat and grind ½ teaspoon of sea salt flakes until fine, adding it to the custard base.

Cover the saucepan with clingfilm and refrigerate for at least 4 hours or overnight.

Once chilled, combine the custard base with 2 cups of double cream in a large mixing bowl, stirring gently.

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

Transfer the churned ice cream to a freezer-proof container lined with parchment paper, smooth the top, cover, and freeze for at least 4 hours.