Gently heat coconut milk, vanilla, and cardamom until steaming but not boiling, stirring to ensure it doesn't stick
Remove mixture from heat and allow to infuse and cool for 30 mins
While the cream mixture is cooling, in a small bowl, whisk the honey and egg yolks together
When cream has sat for approximately 30 minutes, take a few spoonfuls of the warm cream and whisk them into the egg/honey mixture
Slowly whisk the egg mixture into the pot of cream and GENTLY heat on low, whisking constantly, until mixture has thickened slightly. Don't heat too much on this step or you will end up with scrambled egg ice cream.
Remove from heat and place in the fridge until cool
Freeze according to the instructions for your ice-cream maker