Heat the Cream: In a saucepan over medium heat, combine the heavy cream and milk. Whisk occasionally until the mixture begins to simmer with bubbles forming along the edges. Once it reaches this point, remove it from the heat.

Temper the Eggs: In a medium bowl, whisk together the egg yolks, honey, arrowroot powder, and vanilla extract. While continuously whisking, slowly pour in half of the hot cream mixture, making sure to do so gradually to avoid curdling the eggs.

Stir Together: Return the tempered egg mixture to the saucepan and stir over medium-low heat for 1 to 3 minutes, or until the custard thickens slightly. Keep in mind that the custard will continue to thicken once removed from the heat.

Serve: You can serve the custard warm, drizzled over cake, pie, or other desserts, or chill it for later use. If chilling, transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. When ready to serve, spoon the custard into individual glasses.