Banana Cardamom Ice Cream

This was unbelievable. Everyone loved it. I was almost convinced I should start selling my own ice cream flavors after this, except of course this isn't my recipe at all- it is adapted from a recipe which was adapted from a recipe... Here is a link to the recipe I followed. The directions were unclear as to whether or not the bananas are included in the ice cream itself, but I did and the result was great.

Cardamom is one of my favorite spices, but not one we use much in the West for whatever reason. If you buy it in tiny little amounts from the grocery store you will go broke quickly, but you can buy a much bigger bag from an Indian or Middle Eastern grocer and it will last you a little longer. So you might want to start small if you don't know what it is, but if you reach junkie status now you know where to go. The smell always makes me want rice pudding, which was the first recipe I ever used cardamom in. 

Ingredients:
1-1/2 tablespoons cardamom pods 
1 cup heavy cream 
1 cup whole milk 
1/2 teaspoon vanilla extract
3 ripe bananas, peeled and sliced into 1-inch pieces 
8 egg yolks 
1/2 cup sugar 
1/3 cup honey 
1 - 7.5 ounce container crème fraîche (I found this at Trader Joe's)

Directions:
1. Dry roast the cardamom pods in a skillet over medium heat. Watch them closely so they don't burn and take them off the heat as soon as they are toasty and fragrant. Break them up with a rolling pin or crush them a little in a mortar and pestle. 
2. Heat up the cream and milk in a saucepan over medium-high heat. As soon as it comes to a boil, put in the cardamom, banana slices and vanilla. Cover it with the lid, and take it off the heat. Let it sit for 15 minutes before straining it. Pick out the banana slices from the strainer and blend them in a food processor. Add them back into the cream mixture. 
3. In a bowl, beat the egg yolks, sugar, and honey with a handheld mixer until it is lighter in color and slightly foamy. Beat in the creme fraiche and then the cream mixture. Chill it, covered, in the refrigerator for at least an hour before freezing it in your ice cream maker.