Cardamom Ice Cream

Directions

1. 1
   Preheat the oven to 350 degrees and toast the cardamom pods for 10 minutes.
2. 2
   Grind the cardamom pods in a spice mill or coffee grinder that you only use for spices.
3. 3
   Add the ground cardamom and orange zest to the heavy cream, blend, and place it in a nonreactive pan over medium-low heat until it comes to a very gentle simmer.
4. 4
   Remove from heat. Cover and let it steep for 30 minutes.
5. 5
   In a separate bowl, whisk the egg yolks with the sugar until the yolks become a shade of yellow lighter and the sugar is dissolved.
6. 6
   Reheat the cream mixture to a very gentle simmer.
7. 7
   Temper the eggs by adding very small amounts of the hot cream mixture to the eggs and stirring continuously until you add about 1/2 of the hot liquid in. Then pour the egg mixture in with the rest of the hot cream mixture.
8. 8
   Return the pot to the stove on medium heat and stir continuously with a wooden spoon the mixture forms a custard that coats the back of the spoon, probably 3-5 minutes.
9. 9
   Strain through a tamis or fine mesh sieve into a bowl set on ice water. Stir until cool to touch.
10. 10
    Place in the ice cream maker for 25-30 minutes, depending on your type of ice cream maker. Freeze and enjoy!