Cardamom Ice Cream

• 3 1/2 cups heavy cream
• 1 1/2 cups milk
• 1 cup sugar
• 4 tablespoons cardamom pods, lightly crushed
• 12 large egg yolks

1. In a large heavy-bottomed saucepan, combine the heavy cream, milk and 1/2 cup of the sugar.
2. Bring to a boil, and immediately remove from heat.
3. Add crushed cardamom pods, cover and allow to steep for 20 minutes.
4. Pour through a fine strainer into a clean saucepan, and discard the contents of the strainer.
5. In a large mixing bowl, combine yolks with remaining 1/2 cup of sugar.
6. Whisk until blended.
7. Place milk mixture over medium heat, and bring to a boil.
8. Gradually mix 2 cups of the hot liquid into eggs, then pour egg mixture into saucepan of boiling milk.
9. Whip constantly until thick and creamy, about 3 to 4 minutes.
10. Remove saucepan from heat, and strain contents into a mixing bowl.
11. Place bowl in a container of ice water to cool.
12. When ice cream base has chilled, freeze in an ice cream maker, according to manufacturer's instructions.

heavy cream, milk, sugar, cardamom pods, egg yolks

Taken from cooking.nytimes.com/recipes/10423 (may not work)