honey ice cream

5 egg yolks
1/2 tsp sea salt
2/3 cups honey
1 cup milk
1/4 cup greek yogurt
1 cup cream
1 tsp vanilla

whisk egg yolks, salt and honey together in a bowl.  heat 1 cup milk until it simmers.  temper the egg mixture with the hot milk and return the entire mixture back into the pan and cook, while continually stirring until it thickens to nappe. it will be the thickness of heavy cream.  strain into a clean bowl...let cool a bit.  while it is still warm, but not hot, stir in the yogurt.  let cool to room temperature and add the cream and vanilla. chill and freeze according to manufacturer's instructions.
**you can stir in toasted nuts just before you pack into freezer containers if you desire.