Remove the crusts from the bread slices, and tear into small pieces. Place in a food processor, and process into fine breadcrumbs. Set aside.

Meanwhile, boil milk in a large saucepan. When it comes to boil, add condensed milk, breadcrumbs and sugar. Stir. Simmer over medium flame, stirring continuously, for 10-12 minutes or until the mixture thickens. Add ¼ teaspoon cardamom powder. Heat through. Remove from heat. Let the rabri or milk mixture cool. You can place it in the refrigerator to speed up the process.

Using a hand held or electric mixer, whip cream until soft peaks form. Fold half of rabri or milk mixture and a pinch of ground cardamom into the cream. Add in the remaining rabri. Fold in gently.

Transfer the ice cream to a large container. Cover tightly with aluminum foil. Place in the freezer, and chill for 4-6 hours.

Before serving, top ice cream with honey.