Step 1In a small to medium pan, combine the sugar and honey, and cook until the sugar is melted and the mixture has turned a caramel color.
Step 2Remove from heat and add the baking soda all at once, quickly stirring to evenly distribute the soda. Be careful, as the soda will cause the sugar mixture to bubble rapidly.
Step 3Pour the honeycomb into a rimmed baking sheet lined with parchment and set aside until cooled and hardened, about 30 minutes.
Step 4Break the honeycomb into big and small pieces, and store in an airtight container until needed.
Step 1In a large bowl, whip the cream to soft peaks. Stir in the condensed milk and whip again to soft peaks, then whisk in the vodka and salt.
Step 2Gently fold in the honeycomb, careful not to overmix; you want a swirl look to the ice cream. Transfer to a smaller container and put in the freezer until firmed, 1 to 3 hours. This makes about one-half gallon of ice cream.