Preheat your sous vide water bath to 85°C (185°F).

In a large bowl, whisk together the egg yolks, sugar, honey, vanilla seeds (or extract), and salt until thoroughly combined. Whisk in the milk and cream, then add the vanilla pod, if using.

Pour into a gallon-size freezer-safe ziplock bag and seal using the water displacement or table-edge method. I recommend the latter method for recipes with a relatively large amount of liquid.

Lower the bagged ice cream base into the water bath fully submerged and cook for 1 hour.

Transfer the bag to an ice water bath and chill for at least 45 minutes, or refrigerate the bag for at least 6 hours. Either way, the ice cream base must be fully chilled before freezing.

When ready to freeze, pass the ice cream base, which has now thickened to a custard, through a sieve and remove the vanilla pod. Freeze in an ice cream machine according to the manufacturers instructions.

Transfer the ice cream to freezer-safe container and place in the freezer. Because it lacks the stabilizers used in many commercial varieties, the texture of homemade ice cream is best if stored for no more than 1 week.