Heat the milk and the vanilla bean to the scalding point.
Whip the honey and egg yolks until light. Slowly beat in the hot milk.
Return the mixture to the pan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from the heat and cool. Scrape the seeds from the vanilla bean and return them to the mixture. Chill.
Add the heavy cream. Freeze in an ice cream freezer.