Prepare an ice bath with a large bowl of ice water and place a medium bowl with a fine-mesh strainer inside.

Whisk together egg yolks and granulated sugar until pale and creamy, about 2-3 minutes.

In a saucepan, caramelize the honey over medium heat for about 5 minutes until dark amber.

Warm the heavy cream and whole milk in another saucepan until steaming, about 5 minutes.

Gradually whisk the warm cream and milk into the caramelized honey to blend.

Pour the honey and cream mixture into the egg yolks while whisking continuously.

Cook the combined mixture over medium-low heat, stirring until it thickens slightly, about 2 minutes.

Strain the thickened custard into the bowl in the ice bath, whisk in crème fraîche and salt.

Chill the custard for at least 2 hours, preferably overnight, in the refrigerator.

Churn the chilled custard in the ice cream maker according to manufacturer's instructions.

Transfer to an airtight container, freeze for at least 4 hours before serving.