MAKE THE SALTED HONEY

1. In a small heavy-bottomed saucepan, combine the honey, butter, and heavy cream. Cook over medium-low heat, stirring constantly with a heat-safe rubber spatula, until the butter has melted and the mixture comes to a gentle boil.
2. Continue cooking, stirring constantly, for 1-2 minutes. The mixture will bubble and become frothy as it cooks.
3. Remove the pan from the heat and stir in the flaky sea salt.
4. Transfer the mixture to a heat-safe bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature. The salted honey can be placed in the refrigerator for about 15-20 minutes before assembling the ice cream if needed to thicken it slightly.

PREPARE THE VANILLA BEAN ICE CREAM

1. In a large mixing bowl, whisk together the sweetened condensed milk, vanilla bean paste, and salt.
2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a hand mixer), whip the cold heavy cream on medium-high speed until stiff peaks form.
3. Fold one-third of the whipped cream into the sweetened condensed milk mixture to lighten it.
4. Gently fold in the remaining whipped cream until fully incorporated and no streaks remain.

ASSEMBLE & FREEZE THE ICE CREAM

1. Spread one-third of the ice cream mixture into a 9 x 5-inch or 8 x 41⁄2-inch loaf pan. If desired, reserve 2–3 tablespoons of the salted honey for serving, then drizzle about one-third of the remaining salted honey over the surface. Use a butter knife or skewer to make a few gentle swirls.
2. Repeat the layers two more times, ending with the remaining salted honey on top.
3. Freeze uncovered until firm, at least six hours or overnight, then cover the pan tightly with plastic wrap or an airtight lid for long term storage.

STORAGE

1. Store the ice cream tightly covered in the freezer for up to 2 weeks. For the creamiest texture, let it sit at room temperature for 5-10 minutes before scooping.
2. Store any leftover salted honey in an airtight container in the refrigerator for up to 2 weeks. It will thicken considerably when chilled. Let it sit at room temperature for 15-20 minutes or microwave in 5-second intervals until smooth and pourable before serving.