Instructions: Crush the cardamom pods in a pestle and mortar, remove the green shells. Add the dark seeds to the cream in a saucepan and bring to the boil, remove from the heat and infuse for 30 minutes, strain (you can leave a few seeds in a cream if you like its visual appeal).

Whisk the eggs and sugar together until pale and creamy. Beat in the cream and then cook over a gentle heat, stirring constantly until the mixture coats the back of a spoon. Do not boil or the mixture will curdle. Cool, mix the mascarpone into the cardamom mixture and freeze in an ice cream machine.

This recipe is delicious served with dark chocolate sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.