Ingredients for Meyer Lemon & Cardamom Ice Cream

1 - Five Meyer Lemons
2 - One tablespoon cardamom pods, crushed
3 - One cup half-and-half
4 - One cup sugar
5 - 1/2 vanilla bean
6 - Six large Egg yolks
7 - Three cups whipping Cream

How to Prepare :

 Peel one lemon with a vegetable peeler taking care not to cut into the bitter white pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom, half-and-half and sugar. Scrape the vanilla pod seeds into the pan and drop in the pod. Heat over high heat to just under a boil. Remove from the heat, and allow to steep for 10 to 15 minutes.In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot half-and-half mixture stirring constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 4 to 5 minutes.Pour the mixture through a strainer into a bowl. Finely grate the zest of two lemons and add it to the mixture. Allow to stand for 10 minutes.Add the cream to the mixture. Juice all five lemons and add the juice which you should have about three-fourths cup to the cream mixture. Chill Meyer Lemon & Cardamom Ice Cream thoroughly and Enjoy.