Pistachio Ice Cream with Edible Flowers

Cut the vanilla bean lengthwise and scrape out the vanilla paste. Place the vanilla bean and the vanilla paste in the milk and cream. Bring to a boil. Stir the egg yolks with the sugar in a bowl until creamy. Stream the hot boiling milk in a thin stream into the egg yolks. Put everything back in the pot and remove the vanilla bean. Add the crushed pistachios and stir over low heat with a wooden spoon until the cream begins to thicken. Do not let boil.

Cool the pistachio cream in an ice water bath, stirring occasionally. Mix the chopped pistachios with the honey and fold into the ice cream base. Transfer the ice cream base into an ice cream maker and spin according to the manufacturer's directions. Without an ice cream machine, transfer into a shallow metal tray. Place in the freezer and stir every half hour until thick.