In a medium saucepan combine the egg yolks, honey, milk and salt. Whisk until well blended. Cook over medium heat until bubbles just begin to form around the edges. Whisking often at first then continuously as the mix begins to get warm.

Remove from the heat and strain through a fine mesh strainer. Stir in whipping cream and vanilla. Cool to touch and give another good stir. Cover with plastic wrap making sure the plastic touches the base, to prevent a skin from forming on the top; Chill in the fridge 6-24 hrs.

Process in an ice cream maker using the rock salt and ice. Process until the ice cream is stiff or according to manufacturer's directions.

Put ice cream in an air tight container and put in the freezer for at least 2 hours or overnight.