Put the milk in a saucepan and bring to the boil. Add the cassia and remove the pan from the heat. Leave to infuse for 2 hours, then strain the milk through a fine sieve. Whisk the egg yolks and sugar until pale and creamy.
Return the milk to the heat. As soon as it comes to the boil remove from the heat, add the honey and allow to melt through. Add the milk to the creamed eggs and sugar. Pour the combined mixture into a saucepan and stir for about 20 minutes over low heat until the temperature reaches 72oC, or coats the back of a wooden spoon. Strain the mixture through a fine sieve into a bowl and cool over an ice bath. Once cool, stir through the cream and churn in an ice-cream machine. Transfer to a tub and freeze. This may take between 4 and 6 hours.