a shot or two of freshly brewed espresso for each serving
Put the milk, cream and sugar together in a small saucepan and stir until the sugar dissolves.
Lightly crush the cardamom pods with the back of a spoon until they crack open. Don't lose any of the little black seeds. Add the cardamom pods to the pot, seeds, and all, along with the espresso powder.
Heat the cream over medium heat JUST until it comes to a simmer, stirring to dissolve the espresso powder. Turn off the heat and let sit for 30 minutes.
Give the mixture a good stir, and then strain through a mesh sieve. Add the vanilla extract, cover and refrigerate until completely chilled.
Pour the mixture into your ice cream machine and process according to the directions. In my basic Cuisinart model it takes about 15- 20 minutes.
Spread the soft ice cream into a loaf sized pan and freeze for at least 2-3 hours until scoopable
To serve, put a scoop of ice cream in a small glass or dish, and then top with a freshly brewed shot of espresso. Eat right away!.