Pour the whole milk into a heavy bottom, medium saucepan. Add ½ cup sugar, salt, vanilla bean and seeds, honey and lemon peels to the milk. Warm over medium heat until the mixture almost comes to a boil. Cover and remove from the heat. Steep for 30 minutes.
While the lemon, vanilla bean and milk are steeping, whisk the remaining ¼ cup of granulated sugar with the 4 egg yolks until the mixture is pale and slightly thickened. Set aside.
Place a large glass or metal pan inside another larger bowl filled with ice. Add the heavy whipping cream to the bowl set in the ice bath. Set aside.
After the milk mixture has steeped for 30 minutes, remove the vanilla bean and lemon peels. Warm the milk mixture over medium heat and cook until it starts to boil. Remove from the heat.
Temper the eggs by slowly drizzling a little hot milk into the eggs while whisking. By slowly increasing the temperature of the eggs you can prevent them from scrambling while cooking the mixture to a safe temperature.
After more than half the hot milk has been added to the eggs, pour the egg/milk mixture back into the saucepan whisking to combine. Cook over medium heat, stirring constantly until the mixture coats the back of the wooden spoon.
Remove from the heat and add the cream cheese. Emulsify with an immersion / stick blender until smooth. Pour the base mixture into the bowl with the cream set over the ice bath. Stir occasionally while cooling, about 30 minutes. Once cooled, add the buttermilk and stir until incorporated. Cover and refrigerate the mixture for at least 8 hours or overnight.
Process according to the manufacturers directions for your ice cream maker. Freeze the finished ice cream for several hours or overnight before serving.
Drizzle with additional honey if desired, or sprinkle with honeycomb candy pieces.