Pour the two creams into a medium-sized pot and stir in the sage and lemon zest. Bring the cream just to the boil over medium heat. Remove pot from the heat, cover and let steep for 30 minutes. 

Strain the cream into a clean pot, pressing on the sage and lemon to extract their flavour. Return the pot to the burner and heat cream until steam rises, whisking frequently.

While the cream is heating, beat egg yolks in a heat-proof bowl until light in colour and thickened slightly, about two minutes. 

Gradually pour about ½ cup cream into the egg yolks, whisking constantly. Add yolk and cream mixture to the pot, stirring with a wooden spoon. 

Cook, stirring constantly, until the custard has thickened enough to coat the back of the spoon, from 3 to 5 minutes. 

Remove the custard from heat and stir in the honey. Pour the custard through a sieve into a clean bowl. Cool to room temperature, stirring occasionally, and refrigerate, covered, until thoroughly chilled, about 3 hours. 

Freeze in an ice cream maker, following the manufacturer’s instructions. Transfer to a clean bowl with a lid and place in the freezer to firm up for 1 to 2 hours. Remove from the freezer and allow to sit at room temperature or a few minutes before serving.