• Whisk the egg yolks in a medium size bowl and set next to the stove.
• Combine the graham crackers, cream, milk, sugar and salt in a saucepan and heat just until it starts to steam.
• Gradually whisk about half of the hot cream mixture (leave any broken up graham crackers behind in the saucepan) into the egg yolks to temper, then pour it all back into the saucepan. Whisk over medium-low heat allowing the graham crackers to break up and dissolve. Whisk for 3-4 minutes or until mixture is about 175 degrees F. and thickens just slightly.
• Remove from heat and pour into a clean bowl. Set the bowl in an ice bath and whisk until it's cooler, then whisk in the vanilla and honey. If you have more time, you can skip the ice bath, let cool slightly, add vanilla and honey and refrigerate until very cold.
• Cover with plastic wrap (doesn't have to be pressed against the surface ) and chill the milk mixture until very cold.
• Pour into your ice cream maker and churn as the manufacturer directs.

Broiler S'mores

• Set six graham cracker squares on a broiler pan. Top each with a piece or two of milk chocolate and large marshmallows that have been cut in half. Broil just until the marshmallows start to brown. Let cool, then chop and add to the ice cream as you pack it. Alternatively, you can freeze them and then chop.
• As you chop the S'mores, you'll create more graham cracker crumbs. Add the crumbs to the ice cream as well.