Heat the milk, cream, sugar, honey, and salt in a medium-sized thick-bottomed saucepan over low heat until the mixture becomes hot, but not boiling. Remove from heat and gradually drizzle 2 cups of the milk mixture into the bowl with the egg yolks, whisking constantly. Once the 2 cups have been incorporated, pour the egg yolk mixture back into the saucepan, still whisking. Place the pan back onto the stovetop and cook over the lowest heat setting, whisking constantly, until the mixture has thickened, (about 5-10 minutes). Remove from heat, and whisk in the olive oil and vanilla extract until fluidly combined. Allow to cool to room temperature, then cover and refrigerate for 4 hours or overnight.