Combine cream, milk, 1 c sugar and cardamom pods in a large pot and heat slowly over medium heat, stirring occasionally. Whisk egg yolks and 2 tbsp sugar in a medium-sized bowl. Once the milk/cream mixture reaches a simmer remove from heat. Drizzle a small amount into the eggs, whisking constantly to temper them and adding more slowly as you whisk. Pour the mixture back into the pot and cook over low heat until it coats the back of a spoon, stirring constantly. Strain over a bowl, stir in the vanilla bean paste and salt. Taste, if you think it needs more cardamom, throw a couple pods in while the mixture cools. Freeze according to your manufacturer's instructions.
Recipe by oh honey bakes at https://ohhoneybakes.com/strawberry-rhubarb-shortbread-ice-cream-sandwiches/