In a non-corrosive pot over medium heat, bring cream and milk just to a boil.
In a medium stainless-steel bowl, whisk egg yolks, slowly whisk in hot cream mixture to temper egg yolks.
Once all cream mixture has been added, place on top of a pot of simmering water, and allow to cook while continuously stirring with a wooden spoon until mixture reaches 180 degrees or coats back of wooden spoon.
Remove from heat and strain mixture through a fine-mesh strainer.
While still hot, add honey and mix until completely dissolved.
Add remaining ingredients.
Allow to cool slightly and pour into ice-pop molds, individual serving containers, or place into an ice cream machine and follow manufacturer’s directions.
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