Bring the milk to the boil, add the cardamom and simmer for 5 to 10 minutes.

In a bowl, mix egg yolks, honey and sugar until creamy. Add the hot milk slowly, beating. Pour the mixture into a pan and heat au bain marie until the mixture has become a custard, or to 83ºC. Allow to cool and stand in the fridge overnight.

Pout the mixture into the ice machine. Grind the pistachio nuts to a creamy mass. Beat the cream thick and lumpy. Add the pistachio nuts, whipped cream and color to the ice cream during the last 5 minutes. Serve with the chopped pistachio nuts as a garnish.