1. Mix milk, cream, 1/4 cup of the sugar, vanilla and vanilla bean with seeds in medium saucepan. Bring to simmer on medium heat. Beat egg yolks, honey and remaining 1/4 cup sugar in medium bowl. Gradually add 1 cup of the hot milk mixture, whisking until well blended. Gradually whisk this mixture back into the remaining milk mixture in the saucepan. Cook and stir on medium-low heat 15 minutes or until mixture registers 170°F on a thermometer. Remove from heat. Stir in mascarpone cheese with wire whisk until smooth. Strain custard into medium metal bowl. Stir in lemon juice.
2. Place bowl over ice water bath for 15 minutes, stirring custard occasionally.
3. Pour into an ice cream maker. Freeze according to manufacturer's directions. Serve immediately or freeze until ready to serve. Let stand in refrigerator 15 minutes before serving.