1. To make the ice cream, combine the milk and honey in a small saucepan and heat over medium-high heat until the honey begins to melt and dissolve, 1 to 2 minutes.

2. Remove the pan from the heat and stir until the honey is completely dissolved. Do not allow this mixture to boil, as it will curdle.

3. In a medium-size mixing bowl, whisk the egg yolks together with the salt for 30 seconds, then gradually whisk in the hot milk-and-honey mixture.

4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Again, do not allow it to boil, or it will curdle.

5. Pour the hot mixture through a strainer into a medium-size bowl, add the cream and half-and-half, and let cool to room temperature. Cover with plastic wrap, and then put the bowl in the refrigerator and chill until very cold, 2 to 3 hours. Freeze in an ice-cream maker according to the manufacturer’s instructions.

6. While the ice-cream maker is doing its work, make the glazed pecans. Preheat the oven to 300F.

7. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Whisk the egg white in a small bowl until foamy. Add the honey and whisk to blend. Add the ginger and salt and combine well. Add the pecans, stir to coat, and spread the nuts in a single layer on the prepared baking sheet.

8. Bake for 30 to 35 minutes, stirring every 10 minutes, until the nuts are a rich caramel color. Let cool and transfer to a storage container or serving dish so they don’t fuse to the parchment. Add a handful of glazed pecans to each dish of ice cream just before serving.