Whisk the Egg Yolks in a medium mixing bowl until pale and creamy, about 2-3 minutes.

Heat the Cream Mixture: In a saucepan, combine whole milk, heavy cream, honey, brown sugar, and a pinch of salt over medium heat.

Temper the Egg Yolks by slowly drizzling the hot cream mixture into the bowl with the yolks, stirring constantly.

Thicken the Mixture by returning it to the saucepan over low heat, stirring continuously until it coats the back of a spoon, about 10-12 minutes.

Incorporate Olive Oil and Vanilla by removing from heat and stirring them into the mixture thoroughly.

Chill the Mixture in a clean bowl covered with plastic wrap for at least 2 hours.

Churn the Ice Cream in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.

Freeze Until Firm, transferring the churned ice cream into an airtight container and freeze for at least 4 hours.