Honey Pistachio Cardamom Fleur De Lait Ice Cream

• 2 cups heavy cream
• 2/3 cup mildly flavored honey
• 1 pinch kosher salt (I use Diamond Crystal)
• 2-3 green cardamom pods, lightly crushed, or 1/2 teaspoon ground cardamom
• 1 cup whole milk
• 2 tablespoons cornstarch
• 1/2 cup pistachios, toasted, chopped and chilled
• 3 tablespoons light rum or vodka (optional; helps maintain soft consistency)

1. Heat the heavy cream over medium heat with the honey, salt and cardamom. Whisk the cornstarch into the milk until dissolved. Stir the milk into the cream and heat, stirring constantly till it comes to a boil. Reduce the heat and simmer for 2-3 minutes, stirring constantly. The mixture will thicken and coat the back of a spoon. Strain it into a bowl and chill in the refrigerator or an ice bath till very cold. (I put mine in an ice bath in the refrigerator.)
2. Process in an ice cream maker according to the manufacturer's directions. Add the rum or vodka as the ice cream starts to freeze, and the chopped pistachios just before it is completely frozen. (You will hear the machine straining, and the ice cream will come away from the walls of the freezer.) Serve right away, or store in the freezer and let soften for about 10 minutes before serving.

heavy cream, mildly flavored honey, kosher salt, green cardamom pods, milk, cornstarch, pistachios, light rum

Taken from food52.com/recipes/18814-honey-pistachio-cardamom-fleur-de-lait-ice-cream (may not work)