Crush the cardamom pods.

Place crushed cardamom pods in a heavy medium saucepan over medium-high heat and toast until fragrant, about 5 minutes.

Add milk, cream, and 1/4 cup sugar to the saucepan.

Split the vanilla bean lengthwise and scrape the seeds into the pan; add the bean as well.

Bring the mixture to a boil.

In a medium bowl, whisk together egg yolks and the remaining 1/4 cup sugar until pale yellow.

Gradually whisk the hot milk mixture into the egg yolk mixture, tempering the eggs.

Return the mixture to the same saucepan.

Stir continuously over medium-low heat until the custard thickens enough to coat the back of a spoon, about 2 minutes (do not boil).

Cover and chill in the refrigerator for at least 3 hours, or until cold.

Strain the chilled custard into a medium pitcher to remove cardamom pods and vanilla bean.

Serve chilled.