In a large bowl, whisk together egg yolks and half the sugar until the mixture becomes light and pale, around 3 to 4 minutes.

In a saucepan, combine the milk, saffron, a pinch of salt, and the remaining sugar. Heat gently over medium-low until it reaches a light simmer.

Gradually pour the hot milk mixture into the egg yolks, whisking continuously. Return the mixture to the saucepan and cook on low, stirring until it thickens to a syrupy consistency.

Transfer the custard to a bowl set in an ice bath. Stir until cooled, then incorporate the rose water, vanilla, and cardamom. Chill in the freezer for 20-30 minutes.

In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the cooled custard into the whipped cream along with a quarter cup of pistachios.

Pour the mixture into a loaf pan, smoothing the top. Sprinkle with remaining pistachios and optional rosebuds. Cover and freeze until firm, about 6 hours.

When ready to serve, let the ice cream soften at room temperature for 5-10 minutes. Serve in bowls and drizzle with honey if desired.