This ice cream is a delicious dessert after an Indian meal. It has a strong cardamom flavor – if you like your spice flavor to be more subtle, reduce the cardamom pods from 20 to 10 or 15. Also, I have tried with success to make it with 2 cups of cream and 1/2 cup of whole milk instead of the 2.5 cups cream.
Place cream and cardamom in a saucepan and heat until almost boiling. Beat yolks and sugar until pale and thickened. Stir hot cream into yolk mixture and return to the saucepan. Cook over low heat stirring constantly without boiling until mixture has thickened enough to coat the back of a spoon. Allow to cool then chill.
Remove cardamom pods and stir in the yoghurt. Freeze in an icecream maker according to the manufacturer’s directions.
Adapted from the stonesoup.com