Prepare Custard Base: Heat the heavy cream, whole milk, vanilla, and salt in a saucepan over medium heat until hot, but not boiling. In a separate bowl, whisk the egg yolks and granulated sugar together until pale and creamy.

Combine Mixtures: Slowly drizzle the hot cream mixture into the egg yolk mixture while whisking continuously. Once combined, return the mixture to the saucepan.

Cook and Strain: Cook the mixture on low heat, stirring gently until it thickens to a custard-like consistency, about 10 minutes. Strain through a fine-mesh sieve into a bowl and cool completely.

Churn Ice Cream: Pour the chilled custard mixture into your ice cream maker and churn according to manufacturer's instructions until it reaches soft-serve consistency.

Add Flavors: For the Orange, Cardamom & Chocolate version, steep crushed cardamom pods and orange zest in the cream while heating, then stir in the fresh orange juice before churning.

Freeze: Transfer the churned ice cream into an airtight container and freeze until firm, about 4-6 hours.

Optional: Top with a sprinkle of sea salt for an extra flavor boost.