Lightly toast the caraway seeds in a dry hot pan to realease their natural oils. Transfer them to a pestle and mortar and pound to break them up a little.
Place the cream, milk, caraway and vanilla pod and seeds in a pan and heat gently until just reaching boiling point.
While the milk mixture is heating, whisk the egg yolks and sugar until pale and creamy.
When the spiced milk mixture is ready, carefully strain and whisk gradually into the egg mixture until properly combined.
Return this custard mix to the heat and cook very gently, stirring with a wooden spoon. Do not let the custard overheat. When the custard has thickened and coats the back of the spoon, strain the custard and allow to cool.
Transfer to an ice cream machine and churn untill frozen, or transfer to a suitable container and place in the freezer. Take the mixture out every half hour or so and beat with a fork to break up any ice crystals.
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