Pear, Cardamom and Clove Ice Cream

125g sugar + ½ tbsp
200ml milk
300ml single cream
5 egg yolks
3 (unripe) pears
1 lemon
2 cloves
6 cardamom pods

Peel and core the pears and chop small. Cook down with the ½ tbsp of sugar, 1 cardamom pod and the cloves, a length of lemon zest and a healthy squeeze of juice… and a good glug of water – bring to the boil then simmer on low heat, stirring often and adding water when it starts to stick. Aim for a little thicker and stickier than apple sauce. Allow to cool, transfer to a bowl, cover and chill in the fridge.

Bring the milk, cream and 75g of sugar gently to the boil with 5 of the cardamom pods. Let it simmer for a couple of minutes before removing from the heat.

At the same time, whisk the egg yolks and the rest of the sugar together in a large bowl to a ribbon consistency.

While whisking, add the hot milk and cream to the bowl then add the mixture back to the pan and cook over low heat, stirring constantly until the custard has thickened.

Remove the cardamom pods (and any seeds if one pops) and transfer to a bowl, stirring occasionally to stop a skin from forming. Chill in the fridge.

Add the custard to your ice cream maker and near the end, add the pear a teaspoon at a time.