Scald the milk in a saucepan, taking care not to boil. Remove from the heat and add the tehina, mix well, cover, and let steep for about an hour. In a bowl whisk the egg yolks and date honey.
Rewarm the milk mixture and strain into the yolk mixture, constantly stirring, using a spatuala to extract as much of the milk-tehina mixture as possible. Discard the solids.
Place the egg-tehina mixture in a clean saucepan and cook at medium heat, whisking constantly, until the mixture is thick enough to coat the back of spoon. Strain the mixture once again, and cool over ice-cold water. Chill in the refrigerator, add the double cream and churn it in an ice-cream maker according to manufacturer's instructions.