6 whole cardamom pods
2 cups cream
1 3/4 cup half and half
large pinch of saffron threads
1 ½ Tbs. cornstarch
pinch of salt
3/4 cup organic cane sugar
1 cup cardamom cookies, broken into small pieces
In mortar crush the whole cardamom seeds.
Combine 2 Tbs. of the cream with the cornstarch in a small bowl and stir it well to make a slurry.
In a saucepan, combine the rest of the cream with the sugar, cardamom, saffron, half and half and salt. Bring to a boil over medium-high heat. Remove from the heat and whisk in the cornstarch mixture. Then, return the whole mixture to the heat and bring it back up to a boil. Boil, stirring constantly, until it thickens slightly, 1-2 minutes.
Remove from the heat, let cool and put it in the fridge, covered, to chill overnight.
When the base is chilled, pour mixture through a sieve to remove cardamom seeds, then churn according to the ice cream maker manufacturer’s instructions.
When the ice cream is finished churning, stir in the cookie pieces. Freeze for 4 hours.