Meyer Lemon Curd Ice Cream with Cardamom

I made the custard earlier this week, then churned it into ice cream with my *new* (used) KRUPS ice cream maker that I found at Goodwill.  It came out really, really rich and tastes really, really delicious (if I do say so myself!):

Meyer Lemon Curd-Cardamom Ice Cream with Coconut Milk

4	jumbo egg yolks (or 6 from large eggs)
1 c.	fresh lemon curd, chilled
½ c.	granulated white sugar (adjust to sweetness of lemon curd)
4 c.	heavy cream
1 c.	unsweetened coconut milk
1 t	vanilla extract
5	black cardamom pods
2 T	fresh Meyer lemon juice from half of one lemon

1. Beat egg yolks with sugar and vanilla extract.
2. Heat cream, coconut milk, and seeds scraped from cardamom pods in large saucepan to almost boiling. Remove from heat until cool, then bring back to simmer for about 5 minutes, until it coats the back of a wooden spoon.
3. Add lemon curd, and mix in thoroughly.
4. Allow custard mixture to cool, covered, overnight in the refrigerator (do not put in freezer).
5. Assemble ice cream maker by attaching lid to bowl and inserting paddle. Wrap bowl in a couple layers of towels. Plug in ice cream maker and start running.
6. Pour in only enough custard to fill the bowl about two-thirds full; otherwise, it may overflow as it churns. There will be enough custard to make at least two full batches of ice cream, or one full quart, probably.