Pour 1/2 cup milk into a small bowl.
Sprinkle gelatin on top, and set aside for a few minutes to soften.
In a medium-size saucepan, heat 1 1/2 cups milk, vanilla bean, and honey over medium heat until milk is scalding, stirring often.
Add softened gelatin, and stir until dissolved.
Strain mixture.
In a medium-size bowl, beat eggs until foamy.
Slowly pour about 1/2 cup milk mixture into eggs, stirring constantly.
Pour eggs into remaining milk mixture, whisking well.
Place in refrigerator until slightly thickened, about 1 hour, stirring every 10 minutes.
Whip cream, in a medium-size bowl, and gently fold into thickened egg mixture.
Cover, and refrigerate until set.