Beat egg yolks with sugar until foamy. Cut vanilla pod lengthwise, scrape out pulp and bring to a boil in milk. Remove pod, stir in egg mixture and cook until rose (thick), let cool slightly. Stir in honey and stir until cold. Whip cream until semi-stiff and fold into well cooled egg mixture. Pour into an oiled suitable mold lined with plastic wrap and freeze. Before serving, remove from the freezer in good time and allow to temper or thaw in the refrigerator for 15-30 minutes, depending on size. Cut into slices and garnish as desired.
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