Homogenization and pasteurization are different things. My local dairy offers cream-top non-homogenized milk; it's still pasteurized. (They also use a lower temperature, longer exposure process.)
Have you tried milk that has been flash pasteurized? Asking because I’ve noticed it’s been hard to find of recent and you mentioned a local dairy (which is usually more willing to offer alternatives depending on local market and resources). Recommend if you haven’t tried it! The taste profile gives a hint of sweetness while extending shelf life of the product.
I'd imagine flash pasteurization is better than the ultra-high temperature technique the average grocery store milk uses (280°F for two seconds), but having made lots of things like custards I'm willing to bet the difference between 145 and 165, even if for a much shorter time, is pretty huge.