Philadelphia Style Ice Cream in Cooking Posted September 25, 2009 I find that with cardamum, you often need to use more then called for. Or, when you mix the cream/milk for the ice cream, let some crushed up cardamum pods soak in it for 24 hours. It will bring out the flavor tremendously. Then sprkinke some in the ice cream it tastes wonderfulI've found a lot of variety in cardamom strength and flavor, and the strength fades quickly as it ages. The seeds and pods I used in India were amazingly strong smelling and tasting -- I totally overpowered my chai, using the same amount as at home. It's one of the spices I now refresh every few months, throwing the old stuff away (or into the mulling spices bag).