In a heavy-bottomed stock pot, heat the half and half over medium heat. Stir in the salt, cardamom pods, and vanilla extract. Allow the milk to come to a steam.

In a medium size bowl, whisk together the eggs and sugar until you have a runny mixture. Scoop out a cup of the hot milk mixture and, in a slow, steady stream, add it to the yolks, whisking continuously. See note in post in the event of curdling.

Once the eggs have been tempered, pour the mixture slowly into the warm milk base, whisking constantly. Add the ground cardamom. Bring the mixture up to a gentle simmer and allow the mixture to thicken. The bubbles should barely break the surface.

Once the mixture has thickened, dip your spoon into the mixture and quickly run a finger down the middle. The custard should hold its place and the mark left by your finger should be quite apparent. If it doesn't, allow it cook a few minutes longer before testing again. Once you have achieve a proper nappe, pull the custard off of the heat and allow it to come to room temperature.

Strain custard into a clean container- removing the cardamom pods, discard the pods. Cover the container with a lid or plastic wrap. Cool it in the fridge for eight to twenty-four hours.

Pour the custard into an ice cream maker. Churn your custard to soft serve ice cream/yogurt consistency. Once it's reached this stage, turn off the machine and remove the top and churning blade.

Stir in your chopped berries and transfer it to an ice cream container. Freeze upside down (to eliminate any air pockets) for at least four hours. 

When ready to serve, remove from the freezer and allow to warm for ten-fifteen minutes on your countertop, then enjoy.