Start by gathering all your ingredients. Make sure your milk, cream, and eggs are fresh. Quality matters here; it will reflect in your final product. Remember to zest the orange beforehand so it can infuse its oils into the mix.

In a separate bowl, whisk the egg yolks. You want them to lighten in color and become a bit frothy. This step ensures a lovely texture later.

Pour the milk into a saucepan over medium heat. Add the honey. Stir until everything is well combined and warm, but not boiling. You want the honey to dissolve fully into the milk, creating a sweet, fragrant mixture.

Now, it's time to combine the warm milk with your egg yolks. Slowly add a ladle of the milk mixture into the yolks while whisking continuously. This step helps prevent the eggs from cooking too quickly. After you’ve added a bit of warmth, pour the egg mixture back into the saucepan.

Continue to cook the mixture over low heat, stirring constantly until it thickens just enough to coat the back of a spoon. This step is crucial as it creates a custard-like base which adds richness to the ice cream.

Now, remove the saucepan from the heat. Stir in the heavy cream, cardamom, vanilla, orange zest, and salt. Give it a good mix and let it cool.

Transfer your mixture to a bowl. Cover it with plastic wrap, making sure it touches the surface to prevent a film from forming. Let it chill in the refrigerator for at least 4 hours, preferably overnight.

Once your mixture is chilled, it’s time to churn it in your ice cream maker. Follow the manufacturer’s instructions. The ice cream should become thick and creamy, usually after about 20 to 30 minutes.

Transfer the churned ice cream to an airtight container. Freeze it for at least 2 hours to firm it up. The waiting will be tough, but the end result will be worth it!