In a large bowl, add in 6 egg yolks, whisk and set aside.

In a separate bowl, add the heavy cream, whole milk, honey, and salt. Whisk and heat the mixture until hot but not boiling.

Remove from heat and slowly whisk the hot mixture into the egg yolks to temper them.

Return everything to the pot and heat gently, stirring until combined (again, do not let it boil).

Strain into another bowl and let cool to room temperature.

Once cool, stir in the yuzu juice to preserve its delicate floral aroma.

Follow the instructions for your ice cream maker—we used a Ninja Creami.

Freeze the mixture in the machine’s container.

Chop candied yuzu peels into small pieces and add them to the ice cream once frozen.

Respin or churn as needed, then briefly refreeze before serving.

Top with a drizzle of honey, flakey sea salt, and more candied peel to finish.