Combine cream, milk, honey, and salt in a medium saucepan and heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer—you'll see small bubbles forming around the edges. In a separate bowl, whisk the egg yolks together until they're pale and smooth. Slowly temper the yolks by whisking in about 1/3 of the hot cream mixture in a thin stream, whisking constantly to prevent scrambling. Pour this tempered egg mixture back into the saucepan with the remaining hot cream and continue cooking over medium heat, stirring frequently, until the custard reaches 175°F or coats the back of a spoon (dip a spoon in the custard and run your finger across it—it should leave a clear trail). I like using whole organic milk because it creates a noticeably richer, creamier custard than lower-fat alternatives.

Pour the hot custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits or lumps. Stir in the vanilla extract. Allow the custard to cool to room temperature, about 30-45 minutes, stirring occasionally to speed cooling. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight—this chill time is essential for proper churning and flavor development. I find that a longer chill gives the custard a smoother, silkier texture in the final ice cream.

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency. In the final 2 minutes of churning, add the crushed waffle cookies (which should be broken into roughly 1/4-inch pieces for pleasant texture). Transfer the churned ice cream to a freezer-safe container and freeze for 1-2 hours until it reaches a firm but scoopable consistency.

While the ice cream is freezing, melt the butter in a large skillet over medium-high heat. Slice each croissant lengthwise, keeping the two halves connected but opening them like a book. Once the butter is foaming and fragrant, carefully place the croissants cut-side down in the pan and toast for 2-3 minutes until they're golden brown and crispy, working in batches if needed to avoid overcrowding. Transfer to a plate and work quickly before assembly—these are best served immediately while still warm. I prefer Kerrygold butter for this step because its higher butter-fat content creates a more luxurious, flavorful crust.

Working quickly while the croissants are still warm, open each toasted croissant and place a generous scoop of ice cream from Step 3 on the bottom half. Close the croissant gently and serve immediately—the contrast between the warm, crispy croissant and cold, creamy ice cream with waffle cookie crunch is what makes this dessert special.