Orange Blossom and Pistachio Ice Cream

In a small food processor, chop the sugar and pistachios, until they are a fine grind. Set aside.
In a large saucepot, add the 1 cup of cream and orange blossom water. Bring to a simmer over medium heat, stirring often. When the milk begins to steam and small bubbles form around the edges, add the honey and stir until it has melted and incorporated with the milk.
In a small bowl lightly whisk the egg yolks and salt.
Slowly drizzle about half the milk mixture in, whisking constantly. Once tempered, add the 1/c cup of cream to the egg mixture, whisk to combine, Then add the entire mixture to the rest of the heated cream and stir to combine.
Add the pistachio sugar and stir (not whisk!) to blend.** On medium heat, cook for about 3-5 minutes, until the mixture has thickened enough to coat the back of a spoon.
Pour into a large measuring cup (4-cup), let cool, then cover with saran wrap, letting the wrap touch the top of the custard to prevent a skin from forming, and set in the fridge overnight.

* Use a neutral-tasting honey, you don't want a flavored honey as it may overpower the orange blossom water.

** I like to use a wooden spoon.