Melt the butter in a medium-sized saucepan; add the crushed cardamom, cinnamon, vanilla pod (including seeds) and sugar. Pour the milk and cream into the saucepan pan and bring to the boil. Once it reaches a boil, remove from the heat and allow it to steep for 15 minutes.

Place the separated egg yolks into a bowl. Pour the steeped mixture over the egg yolks, whisking all the time. Pour the mixture back into the saucepan and cook until the mixture coats the back of a spoon, be careful not to overcook, as it will curdle. Remove from the stove and pour the mixture into a bowl. Place into the fridge to chill.

Once chilled, pour the mixture through a strainer and churn the ice cream in an ice cream maker.

Toast the almonds in a dry frying pan until golden brown, remove and allow to cool. Stir in the toasted almonds into the churned mixture, pour into a container and freeze overnight before serving.