First, prepare the london fog cream. Combine the cream, milk, sugar, tea, and vanilla bean seeds and pod in a small saucepan. Bring to a simmer over medium-low heat. Just before it boils, remove from heat and steep, covered, for 20 minutes. When done steeping, strain the cream through a fine mesh sieve into a liquid measuring cup with a spout.

While the london fog cream steeps, prepare the honey blueberry layer. Combine the blueberries, honey, and water in a small saucepan and bring to a boil over medium heat. Boil, stirring, until the blueberries break down and the sauce as thickened to coat the back of a spoon. Transfer to a boil and chill until cool enough to touch (I put mine in the freezer and stir every few minutes).

Once cool enough to touch, puree the blueberry compote in a blender until smooth. Transfer to a liquid measuring cup with a spout.

Divide the blueberry puree among 10 popsicle molds. Pour the london fog layer over top until the molds are just about full. Your mixtures should swirl automatically, but if your blueberry compote is a little thicker, you can also add swirls by inserting a chopstick or skewer along the outside edges of the mold.

Freeze until solid, 12 hours or overnight. To remove: Running the popsicle mold under warm water for a few seconds will help you remove the frozen popsicles from the mold.