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   Make the ice cream. Heat the cream and milk in a small pan with the vanilla pods and their seeds - do not boil. In another pan, whisk the egg yolks and the caster sugar until it is creamy. Remove the vanilla pods from the cream and pour the hot cream into the pan and continue whisking. Warm this mixture over a low heat. Continue whisking until it is thick.Allow to cool and then transfer the mixture to an ice cream maker and follow the instructions. Make the stock syrup. Bring the water and sugar to the boiling point and simmer until the sugar dissolves. Mix in the vanilla extract,and cardamom pods. Remove from the heat and set aside. Prepare the pears. Peel the pears leaving the stalk intact. Slice off the bottom of the pears making the base flat so they can stand upright. Place the pears in a pan upright with the syrup stock and poach them for 20 minutes. Once the pears are juicy and tender, remove them from the pan and reserve the poaching liquid. Make the chocolate sauce. Heat the cream in a small pan and add the chocolate pieces. Stir over a low heat until the chocolate has melted. Add 25ml of the sugar syrup that the pears were poached in and mix together well. Serve. Slice the pears in half and serve them with the ice cream. Serve the chocolate sauce alongside in a small bowl.

* Per serving · 4 servings · Values may vary.

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