Fill a large bowl half full with 1 part ice and 3 parts cold water. Set it aside. In the top pot of a double boiler, heat the milk and ground cardamom over simmering water until the milk begins to steam. Remove from heat and set it aside to cool slightly for 15 minutes.

In a medium sized bowl, whisk together the sugar and the egg yolks. The mixture will become very thick, and may stick in the whisk. If this happens, poke it out with a flat spatula. Slowly add half of the hot milk mixture to the egg yolk mixture, whisking constantly. When they are fluidly combined, pour them back into the remaining milk mixture in the top of the double boiler.

Place the double boiler back over a low flame and bring the water in the bottom to a simmer. Heat the custard in the top pot for 10 minutes, stirring constantly. Then remove the top pot and place it in the ice bath. Allow it to cool down to room temperature.

Stir in the coconut cream, heavy whipping cream, and vanilla extract until completely blended. Pour the mixture into a bowl and place the bowl in the refrigerator to chill for 2 to 3 hours.

Remove it from the refrigerator and freeze it in an ice cream maker according to the manufacturer's directions. I use a cuisinart ice cream machine and it usually takes about 15 minutes of churning before the ice cream reaches the right consistency. Pour the ice cream into a freezable container, (not glass, as it will shatter when the ice cream expands), and place it in the freezer to solidify for 2 hours. Serve frozen.