In a heavy saucepan, simmer the milk and cream together. You want bubbles around the edge and surface but not to a full boil. Turn off heat and add the toasted cardamom pods. Use the Tovolo Beat Whisk to stir and let steep for 30 minutes. This will smell like heaven!
*To toast the cardamom pods, add the pods to a dry skillet over medium heat and toast until you can smell them. Make sure to shake the skillet as they are toasting to prevent the pods from burning. This should take less than a minute. Transfer the pods to a cutting board and crack open with the flat side of your knife.
Separate your eggs. Place the whites back in the refrigerator if you will use them. In another heavy saucepan, add the coffee grounds, sugar, salt, vanilla, and egg yolks. Whisk together with the Tovolo Beat Whisk. After well incorporated, pour the milk and cardamom mixture over the egg mixture and whisk to incorporate. Place back over medium-low heat and continue to whisk until the whole mixture thickens and come up to 170 degrees Fahrenheit. This is custard or ice cream base. Another way to see if it is ready to use is to take a spoon and if you can run your finger down the back of the spoon and make a line that stays, your custard is thick enough.
Strain the custard into a bowl using a fine mesh strainer. This will catch any of the pods, bits of cooked egg, and most of the coffee grounds. The super small coffee grounds that make it through will add little specks in your ice cream but not enough to add a sandy texture. Chill until cold – about 2 hours.
Once chilled, follow manufacturer’s direction on your ice cream maker. Then transfer to a Tovolo Glide-A-Scoop and let freeze for not less than 4 hours but preferably overnight. When ready to serve, use the Tovolo Ice Cream Scoop to scoop beautiful creamy orbs and pair with hot fudge or caramel sauce.