Set up an ice bath with a medium mixing bowl placed over a larger bowl and fill the medium bowl with the heavy cream, vanilla beans and vanilla extract.

In a medium saucepan over medium heat, add the milk, sugar, honey and salt. Bring to a simmer and stir until the sugar and honey have dissolved.

In a small bowl whisk together egg yolks and once the milk mixture is at a simmer - while whisking, very slowly pour in a small amount to temper the eggs.

While whisking, slowly drizzle the tempered eggs back into the milk over medium heat and continue to cook for about 1-2 minutes stirring with a wooden spoon until the base is thickened. You can check by running your finger on the back of the spoon if it creates a line, then you are good to go.

Remove from the heat and place a fine mesh sieve over the heavy cream and pour in the milk base.

Discard any possible solids, then stir together the milk and heavy cream.

Cool the ice cream base down completely. At this point, the base can be stored in the refrigerator to cool or stay in the ice bath for about 30 minutes.

When ready to churn, transfer the cooled ice cream base to your ice cream mixer and churn according to the maker's directions.

Once completed transfer the ice cream to a 9x5 loaf pan, sprinkling some of the flaky sea salt between the layers. Drizzle the final 2 tablespoons of honey on the top of the ice cream and any remaining salt you may have.

Transfer to the freezer to chill until frozen for at least 6 hours or overnight.

To make the Fruit Kabobs:

In a small bowl mix together the honey and water so that it forms a loose glaze to brush on the fruit.

Thread the prepared fruit, alternating types on soaked bamboo or metal skewers and then place on a grill on medium-high heat until it starts to char lightly on each side (about 1-2 minutes) brushing the fruit with the honey glaze once it's on the grill.

Carefully remove and serve the ice cream with warm fruit.