Cardamom ice cream

This is modified from I-don't-know-how-many recipes found on the internet. 

• 600 ml single cream
• 1 tsp vanilla extract
• 8-10 whole green cardamom pods
• 3/4 cup sugar
• 4 egg yolks

As ever, if you're looking for something to do with egg whites, I recommend this recipe for coconut macaroons:  https://www.bbcgoodfood.com/recipes/1783633/coconut-macaroons

• Beat the egg yolks until they are well-blended.    

• Heat the cream, cardamom pods, and sugar in a saucepan until the liquid is steaming, stirring frequently. 

• Pour the hot liquid into the bowl with the egg yolks, beating constantly.  

• Pour the whole mixture back into the saucepan and heat again until just boiling*.  

• Turn off the heat, add vanilla, stir.  Refrigerate for at least two hours, preferably overnight.  

• Follow the instructions on your ice cream maker, or see ** below.

* Many custard-based recipes say to heat until the mixture coats the back of a wooden spoon; some people find this really helpful, some less so.  For me it's helpful sometimes.  If you over-cook a custard, the eggs will scramble and it will be lumpy.  One trick I learned from this Delia recipe is that using cornflour (cornstarch) in a custard can prevent this: https://www.deliaonline.com/recipes/collections/life-in-the-freezer/preserved-ginger-ice-cream.  She also talks about how to make ice cream without an ice cream maker. 

** At the same link, Delia says:

NOTE: If you don't have an ice cream maker you can still make ice cream. After you have made up your mixture, transfer it to a lidded plastic box and put it in the coldest part of the freezer for two hours or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return to the plastic box and freeze for another two hours, then repeat the whisking process.

Enjoy!!