To a medium bowl whisk together the egg yolks, sugar, salt and vanilla extract until well-combined. Set aside.

Add the milk and cream to a medium pot over medium heat. Heat until the mixture just starts to simmer (do not boil) and then immediately remove from the heat.

Slowly pour ½ cup of the hot milk & cream mixture into the egg-sugar mixture, whisking constantly (in this step you are tempering the eggs so they do not scramble when added back to the hot pan). Repeat by slowly pouring in another ½ cup of the hot milk & cream mixture to the egg-sugar mixture, whisking constantly. Finally, slowly stream in the rest of the hot milk & cream mixture, whisking constantly as you go until completely combined.

Pour the mixture back into the pot and set back on the oven over medium-low heat. Whisk occasionally and heat until the mixture has thickened just enough to coat the back of a spoon lightly, about 10-12 minutes. Take the pot off the heat.

Put a sieve over a medium bowl and pour the mixture out of the pot through the sieve into the bowl.

Set aside and let cool to room temperature, whisking once and a while so a skin doesn't form on the mixture. Once cooled to room temperature, whisk in the Greek yogurt until fully incorporated. Cover the bowl and refrigerate for at least 4 hours or overnight.

After the mixture has chilled for at least 4 hours, place a loaf pan or 8x8 inch square pan in the freezer. Next, pour the cold cream mixture into the ice cream maker and churn according to the ice cream maker’s instructions, until the mixture resembles soft serve ice cream, about 20-25 minutes. Then, take the pan out of the freezer and scoop half of the ice cream from the ice cream maker into the pan. Drizzle with 3 tbsp tahini and 2 tbsp honey and use a knife to gently swirl into the ice cream. Add the remaining ice cream to the pan and use the back of a spoon to spread it out. Drizzle with 3 tbsp tahini and 2 tbsp honey and use a knife to swirl it into the ice cream.

Add the crushed graham crackers over the top of the ice cream and use a knife to swirl into the ice cream.

Cover the pan with plastic wrap and let chill in the freezer for at least 6 hours.

When ready to enjoy, take the ice cream out of the freezer and let it sit for a few minutes for easier scooping.

Can be stored in the freezer in an airtight container for up to 1 month.