Whisk together the egg yolks, muscovado sugar and vanilla sugar.
Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the warm milk mixture. Sieve through a fine-meshed sieve. Add the cardamom.
Leave the custard to cool. Process the mixture in an ice cream maker or leave it in the freezer for at least 5 hours, stirring occasionally.
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