Crack open the black cardamom pods, and put the empty pods into a small pot, and the seeds into a mortar. Grind the seeds into a fine powder and transfer it to the small pot.

Slice open the vanilla bean and scrap out the seeds with the dull side of the knife. Add the seeds and the pod into the small pot.

Next add the cream, milk, and instant coffee into the small pot. Using a heat resistant plastic spatula, stir frequently over medium-low heat until small bubbles appear along the edges (but don’t let it boil). Should be about 10 minutes. Then turn heat off, cover, and let sit while you complete the next step.

In a bowl, whisk together sugar, egg yolks, and gelatin. Add a quarter of the mixture from the pot into the bowl, while constantly whisking (to prevent the eggs from cooking). Then repeat with another quarter of the mix. Finally, pour everything in the bowl back into the pot, while stirring with the plastic spatula.

Return the pot to the stove and heat on medium-low, stirring constantly to prevent the mixture from sticking to the bottom of the pot. Without allowing it to boil, heat until the mixture thickens enough to coat the back of a spoon (or if you have a cooking thermometer – when it reaches 160F to pasteurize the eggs). Should take about 10 minutes. Turn heat off and let sit for 5 minutes, stirring frequently.

Layer the bottom of a large bowl with ice cubes, and set a small metal bowl inside. Pour mixture through a strainer into the small, metal bowl. (If using vanilla extract, add into the bowl with the mixture)

Stir mixture occasionally to help cool faster. Once cool (should take about 10 minutes), transfer mixture into a plastic airtight container, and place in refrigerator overnight. For a stronger vanilla taste, add the vanilla bean into the container overnight.

On the following day, take the vanilla bean out and pour the mixture into the ice cream machine and churn.

Transfer the ice cream into a plastic container, lay plastic wrap directly on top of ice cream and press down gently (to prevent ice crystals from forming on top of the ice cream), and seal with airtight cover.

Set freezer temperature to the coldest setting, so the ice cream freezes faster.