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1
Crush cardamom pods, either with a mortar and pestle, a rolling pin, or by pulsing very briefly in a food processor. The idea is not to pulverize them, but to break up the pods and release the seeds. In a heavy-bottomed pot that will be just large enough to hold the milk and cream, place the cardamom and 2 Tablespoons sugar, and heat over medium-high while stirring occasionally. Watch carefully until sugar begins to melt. Turn down the heat if caramel seems to be bubbling rapidly. As soon as sugar begins to darken a little bit, pour in milk and cream-the sugar will seize and harden, but that's OK. Heat the milk mixture slowly, stirring to loosen caramel, until liquid begins to simmer. Throw in your pinch of salt.
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2
# Meanwhile, have the chocolate ready in a large bowl with a fine mesh strainer set over it (line with cheesecloth if need be). Whisk the remaining 1/3 cup sugar into the egg yolks. Once milk has begun to simmer, lower heat and begin whisking milk, one spoonful at a time, into yolks. Do this until about half of the milk mixture is incorporated. Next, transfer yolk mixture into the pot with the milk, and whisk to combine. Over low heat cook this mixture, not even simmering, whisking the whole time-for about 5 minutes. You want the mixture to thicken slightly and the cardamom to steep for a bit longer.
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3
# When mixture has thickened enough to coat a spoon, carefully pour it into the strainer, over chocolate, and let that sit for a few minutes (discard solids in strainer). Then, with a clean whisk, stir until smooth. Chill the ice cream mixture in the fridge several hours, until quite cold. You can place the bowl over a larger bowl with ice in the bottom, to speed up chilling and get to your ice cream sooner. Whisk it occasionally so a skin doesn't form on top. Follow the instructions specified by the manufacturer of your ice cream maker; it generally takes about 20-25 minutes of spinning for my ice cream to thicken, plus a bit longer in the freezer to firm it up.
