Fill a large bowl with ice water. Put a medium bowl with a fine-mesh strainer in the ice water.
Whisk the egg yolks and sugar together in a medium bowl.
Heat the honey in a medium saucepan over medium heat for about 5 minutes, until darkened in color. The honey will foam up initially, then the foam will lessen and the color and smell will intensify (it will smell like burnt marshmallows).
Meanwhile, combine the cream and milk in a medium saucepan and warm over medium heat.
Slowly, because it will bubble up, whisk the cream mixture into the honey about 1/2 cup (125 grams) at a time. Bring the mixture back to a simmer, then remove from the heat and, whisking constantly, pour the hot cream mixture into the eggs and sugar, whisking until combined. Pour back into the pan and whisk constantly over medium-low heat for about 2 minutes, until steam begins to rise from the surface, the bubbles in the center of the pan will begin to lessen, and the mixture has thickened enough to coat the back of a spoon.
Strain the custard into the bowl over the ice water. Whisk in the crème fraîche and salt. Let cool to room temperature, then transfer to a storage container and refrigerate for at least 2 hours, or, preferably, overnight.
Pour the ice cream base into an ice cream maker and spin according to the manufacturer's instructions. The finished ice cream will have a soft texture. If desired, transfer to a freezer container and freeze for a firmer ice cream.