Whisk egg yolks and ¼ cup sugar together in a separate medium bowl. Set aside.

Heat cream, milk, remaining ½ cup sugar, salt and crushed cardamom pods in a saucepan over medium heat until steaming and just below a simmer. Turn off the heat and let the mixture steep for 20 minutes.

Meanwhile, make an ice bath: combine cold water and plenty of ice in a large bowl and set aside.

Return the cream mixture to a simmer. Slowly and pouring in a steady stream, ladle about 1 cup of the warm cream mixture into the yolks, whisking constantly. Transfer the cream and egg mixture back to the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until mixture thickens and is just beginning to bubble, about 3 minutes.

Immediately strain the custard through a fine mesh strainer and into a medium bowl leaving any cooked egg and the crushed cardamom behind. Stir in the vanilla. Carefully transfer the bowl to the ice bath. Allow the custard to cool in the bowl over the ice bath, stirring occasionally, until the mixture has come to a cool room temperature. Cover and transfer the custard to the refrigerator to cool completely, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream machine and churn according to the manufacturer’s directions. Transfer ice cream to an airtight container and freeze until ready to use