1.In a small saucepan, heat the buttermilk on low, and then add the heavy cream. Throw in the vanilla bean, but first split the bean and scrape out and add to the milk mixture. After, add the whole bean to the milk mixture.
2.Setup a make shift double boiler with warm-to-simmering temperature water. With a hand held mixer and a medium bowl, whisk the eggs until thick and pale in color. Make sure the water does not touch the bowl with the eggs in it.
3.Now pour some of the milk mixture into the eggs, just a little. Whisk for a few seconds.
4.Pour the egg mixture back into the saucepan with the milk and bring to a small boil for a couple of seconds. Take off heat and stir.
5.Have a fine mesh strainer ready with a clean empty bowl. Pour mixture through the strainer.
6.Mix in the vanilla extract, honey and sugar.
7.Pour mixture into a freezer safe bowl; I used an old Cool Whip container. Freeze at least 4 hours until nice and firm.
8.When you take out the ice cream set it aside for a few minutes for it to soften for easy scooping. Mix it around and scoop into bowls to serve. Enjoy the lusciousness!