In a medium size saucepan, combine the coconut milk and drained coconut cream. (Open the can and insert a spoon through the thick cream, it helps to release the liquid and discard. Only use the thick cream for the recipe.) Add the honey and bring to a slow simmer, stirring occasionally to ensure mixture doesn’t stick on the bottom.
While cream is heating, separate the eggs and add yolks to a mixing bowl. Beat with a whisk until thick and slightly light yellow in color.
When cream is hot but not yet boiling, temper the yolks. Do this by slowly adding a little of the hot cream to the yolks and stirring constantly, warming the yolks, but not allowing them to “scramble”.
Add the tempered mixture back to the saucepan, and on low heat, continue to gently stir until the mixture is thick enough to coat the back of a spoon. (It will have the consistency of heavy cream, and if you dip the spoon into the mixture, draw your finger through it, it will hold the space you made. Cool in the refrigerator completely before processing.
Add to an ice cream machine and follow manufacturer’s directions.
Store in freezer until ready to use. Remove from freezer for 5 to 10 minutes so it will soften enough to scoop. (Due to this recipe not containing any stabilizers or preservatives, it will freeze rather hard, but softens up at room temperature.)

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