Strawberry Ice Cream
Rinse, hull, and pat the strawberries dry. Chop a few of the strawberries and puree the rest. Separate the eggs and beat the yolks with the sugar until frothy. Stir in the vanilla sugar and the cardamom. Pour into a metal bowl and freeze until semisolid. Beat egg whites until stiff peaks form. In a bowl, whip the cream to stiff peaks. Mix the egg whites and cream with the strawberry puree and fold into the egg yolk mixture along with the reserved chopped strawberries. Spoon into a metal tray and freeze for about 3 hours, stirring frequently. (Or use an ice cream maker).
Scoop out with an ice cream scoop and serve.