In a saucepan over medium-low heat, stir together the sugar and the half and half, dissolving the sugar. Once the mixture begins to simmer, remove the heat
Meanwhile whisk eggs in a medium size bowl. Temper the eggs by slowly whisking in half of the half and half mixture. Make sure to whisk quickly to avoid egg from scrambling
Pour egg mixture back into the sauce pan with the other half of the half and half mixture. Stir in the heavy cream
Split your vanilla bean in half and scrape out the seeds into the cream. Proceed by dumping in the rest of the spices (cinnamon, turmeric, cardamon) into cream and cover with lid. Place on medium to low heat and cook until the cream can coat the back of a metal spoon (nape). Remove from heat
Pour into a medium bowl and cover with plastic wrap. Make sure plastic wrap is touching your cream to avoid any top layer skin being made. Refrigerate overnight
Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.