1 quart cream 1 quart whole milk 3 eggs 3 egg yolks 1 cup sugar 1 tablespoon vanilla extract 1/4 tsp salt 2 vanilla beans 1 cinnamon stick 1 cardamom pod
Pour cream and milk into stock pot. Blend eggs and sugar and stir into dairy. Stir in vanilla and salt. Slice vanilla beans length-wise and drop beans, cinnamon stick, and cardamom pod in solution. Heat to ~170 F (below boiling) While stirring regularly. Let cool. Remove bean, stick, and pod. Scrape out any seeds remaining in vanilla bean and stir into mixture. Refrigerate for a couple hours before churning to ice cream.