I make ice cream every week or two using an ice cream maker, I have tried honey ice cream but have decided ordinary ice cream with honey dribbled over it just before eating is much nicer.
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The problem with making ice cream with honey is the temperature of standard freezers used for keeping normal ice cream frozen is too high to cope with the invert sugars in honey, which require even lower temperatures to remain frozen. In normal ice cream freezers honey ice cream becomes slushy.