4-5 cups organic cream 1/2 cup light-flavored honey generous pinch fine sea salt generous pinch saffron threads, rubbed between fingers to crush 6-10 cardamom pods 1 cinnamon stick 6 egg yolks handful pistachios, shelled and chopped In a large saucepan over medium heat, bring cream, honey and salt just to a simmer Remove from heat and stir in saffron, cardamom pods, and cinnamon stick Cover and let steep 25 minutes Whisk yolks in a medium bowl Add cream in a steady stream, whisking all the while Return to saucepan and cook over medium-low heat, stirring with a wooden spoon, until sauce is thickened (170 degrees) Ladle through fine-mesh sieve into serving bowls/ramekins/glass jars Refrigerate until cold, two hours or more Serve with pistachios sprinkled on top For saffron ice cream, strain mixture into bowl, refrigerate and freeze according to mixer instructions