Step 1

In a small sauce pot, add milk, sugar, vanilla, cinnamon sticks, and cardamom. Heat over a low flame and stir with a whisk to dissolve the sugar, about 3-5 minutes.

Step 2

Whisk egg yolks in a separate bowl. Add in about 1 cup of the milk mixture to the egg yolks and whisk well to combine. Then add in both the egg yolks and the milk.

Step 3

Continue to heat over low heat until mixture reaches 170 degrees. It should be slightly thicker, but never boil or get close to a boil. Turn off heat and let mixture sit for 30 minutes.

Step 4

Strain mixture through a fine mesh sieve into a tupperware or bowl that you can put in the fridge. Let sit in the fridge for at least 3 hours, up to a day.

Step 5

Place mixture into ice cream machine according to directions. For me, it takes about 30 minutes for the ice cream to churn properly. Serve immediately or place in a freezer safe container and keep in the freezer.

Step 6

P.S. You can make ice cream sandwiches with these with a cookie of your choice- I loved combining these with these peanut butter miso cookies. Just scoop some ice cream on to a cookie, add another, and place in the freezer to harden before eating.