The night before, place the bowl of the ice cream maker in the freezer.
In a saucepan over medium-low heat add the milk, egg yolks, sugar, honey and vanilla. Stir until the mix starts to thicken, between 160 and 170ºF (I used a candy thermometer, but you don’t really need one, it’s easy to see). At this point, remove the saucepan from the heat source and set aside.
Break or cut the turrón bar into smaller pieces. Add to the saucepan and blend —I started out using a potato masher and finished with an immersion blender.
Cover and place the mixture in the fridge for a few hours so the flavors blend well
Whip the cream until soft peaks form. With a spatula, gently incorporate the whipped cream into the turrón mixture. Mix well until fully incorporated.
Prepare the ice cream maker: bring the bowl out of the freezer just before processing the ice cream and follow the manufacturers instructions. In most cases, you’ll have to start the machine and, with the machine running, slowly pour the mixture into the bowl. The ice cream will be ready in about 20 minutes, and it will be of a soft consistency.
If it will not be consummed immediately, pour the ice cream into a freezer resistant container and place it in the freezer.
If you have turrón de Alicante (the hard kind), mash a few pieces of it in a mortar and sprinkle over the ice cream before serving.