Bring milk, cream, honey and salt to a slow simmer over medium-low heat in a medium, thick-bottomed saucepan. Add turrón and stir to combine. Allow to simmer, stirring frequently, until turrón is incorporated. Remove from heat, cover, and allow to infuse for 10 minutes.
Whip together egg yolks and sugar in a separate bowl until light and fluffy and sugar is dissolved. Bring turrón and cream mixture back to barely boiling. Slowly pour the turrón cream mixture into the bowl with the yolk mixture, stirring constantly.
Transfer the mixture back to the sauce pot, and continue to cook over medium low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes. Transfer the mixture to a clean bowl, place into an ice bath, and allow to cool completely.
For best results, place mixture in your ice cream maker and churn until set, about 30 minutes, or according to your ice cream maker’s directions. Alternatively, chill in the freezer and whisk every hour until fully set. Keep frozen until ready to serve.
Serve with cinnamon and sugar tortas.