-
1
Preheat the oven to 350 degrees and toast the cardamom pods for 10 minutes.
-
2
Grind the cardamom pods in a spice mill or coffee grinder that you only use for spices.
-
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
Remove from heat. Cover and let it steep for 30 minutes.
-
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
Reheat the cream mixture to a very gentle simmer.
-
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
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
Strain through a tamis or fine mesh sieve into a bowl set on ice water. Stir until cool to touch.
-
10
Place in the ice cream maker for 25-30 minutes, depending on your type of ice cream maker. Freeze and enjoy!
