Make the ice cream custard base:

Cup of Yum
1. In a heat-safe bowl, beat together egg yolks and honey (or sugar). Set aside.
2. In a small pot, combine whole milk and heavy cream.
3. Place the pot on the stove and heat over medium heat until almost at a boil.
4. While whisking the egg yolk mixture, slowly pour the heated cream in, to temper the egg mixture.
5. Pour the mixture back into the pot and cook until it reaches a temperature of 80°C/176°F, but not over over 85°C/185°F.
6. Place the pot in a cold water basin to chill and continue to whisk to cool down the mixture.
7. Add condensed milk and vanilla paste into the cooled custard base.

Fill molds and freeze:

1. Insert wooden sticks into 6 ice cream bar silicone molds.
2. Place the silicone molds onto a small tray.
3. Pour the ice cream custard base into the molds.
4. Use a toothpick to pop any bubbles.
5. Place molds into the freezer overnight to completely harden.

Make the chocolate coating/glacage:

1. Chop the chocolate finely with a serrated knife.
2. Place chocolate and coconut oil in a medium small bowl over a double boiler (or small pot filled with water).
3. Turn on the heat to melt the chocolate.
4. Stir chocolate to melt completely, and remove from heat (make sure no steam comes in contact with the chocolate).
5. Pour melted chocolate into a tall 250ml glass or jar. Let it cool down to a temperature between 27-30°C/81-86°F. (Use a candy thermometer to check the temperature).
6. Remove ice cream bars from the silicone molds.
7. Quickly dip frozen ice cream bars one at a time into the melted chocolate.
8. Place the coated ice cream bars onto a tray lined with parchment paper.
9. Immediately return the coated ice bars to the freezer, and freeze until the chocolate coating is firm.
10. Store in the freezer until ready to serve.