Watermelon with Ice Cream

In a heavy saucepan, combine milk, vanilla bean and crushed cardamom pods and bring slowly to a boil. Remove from heat, cover, and allow to infuse for 20 minutes. Take out the vanilla bean and scrape the seeds into the liquid. Remove the crushed green cardamom pods.

In a medium bowl, beat the egg yolks and sugar until thick and pale. Gently reheat the milk mixture and beat 1/4 cup into the egg yolks. Pour the egg mixture back into the milk mixture and return the pan to a low heat. Stir until the custard is thick enough to coat the back of a spoon; it will take about 5 minutes. Do not let the mixture come to a boil, or the eggs will scramble.

Remove the pan from the heat and continue stirring until the mixture is almost cooled. Whip the whipping cream until soft peaks form and fold it into the custard. Add the ground cardamom. Freeze in an ice cream maker following the manufacturer's instructions.