In a medium size bowl, whisk egg and egg yolks with honey together.
In a saucepan, whisk together the heavy cream and milk.
Remove ¼ cup cream mixture to a small bowl and stir in the gelatin. Microwave for 30 seconds, stir again and allow gelatin mixture to rest for at least 5 minutes.
Meanwhile, heat the cream mixture over medium heat, stirring constantly until it just reaches a simmer, (between 5 and 6 minutes). Take the pan off of the heat.
Remove 1 cup of the hot cream mixture and slowly pour it into the bowl with the beaten eggs and maple syrup, whisking constantly (this will temper the eggs). Then whisk the egg/cream mixture back into the saucepan.
Return the pan to a low burner and whisk the custard mixture until it has thickened and can coat the back of a spoon (between 5 and 8 minutes), remove the pan from the heat. Note, the mixture should simmer and froth, but don’t let it boil.
Whisk in 3 Tbs of the Spiced Maple Caramel Sauce, vanilla extract, vodka, and the gelatin slurry.
Strain the custard base through a sieve over a glass container. Cover and chill completely in the refrigerator.
Tip: if you are in a hurry, you can chill this in the freezer for an hour. Just pull it out and whisk it well, every 15 minutes.
Pour the chilled custard into ice cream maker and churn according to your machine’s instructions. Mine took 25 minutes in my Cuisinart Ice Cream Maker.
Spread 1/2 of the ice cream into the bottom of whichever container you want to use to freeze your ice cream. Drizzle 1/2 of the caramel sauce over the ice cream layer. Repeat with a second layer of the remaining ice cream, and end with drizzling the remaining caramel sauce on top.
Cover and freeze until the ice cream is firm enough to scoop.
Homemade ice cream will be super hard after it has been fully frozen, so you will want to let thaw on the counter a bit before it will be scoop-able. If you’re like me, and too impatient to wait, you can microwave it for 30-40 seconds!