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1
Combine pears, pear nectar and lemon juice in heavy medium saucepan.
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2
Bring to boil over medium-high heat.
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3
Transfer to processor; puree until smooth.
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4
Chill until cold.
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5
Whisk yolks and sugar in medium bowl to blend.
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6
Bring 1 cup cream to simmer in heavy medium saucepan.
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7
Gradually whisk hot cream into yolk mixture.
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8
Return to same saucepan.
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9
Scrape seeds from vanilla bean into mixture; add bean.
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10
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil).
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11
Pour through strainer into bowl.
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12
Mix in 1 cup cream.
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13
Cool 15 minutes.
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14
Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use).
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15
Chill custard until cold, at least 4 hour or overnight.
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16
Transfer custard to ice cream maker.
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17
Process according to manufacturer's instructions.
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18
Transfer to covered container and freeze.
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19
(Can be made 2 days ahead.)
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20
Combine wine, sugar and cloves in heavy large saucepan.
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21
Scrape seeds from vanilla bean into saucepan; add bean.
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22
Stir over medium heat until sugar dissolves.
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23
Bring to boil.
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24
Add pears; simmer until tender, about 5 minutes.
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25
Using slotted spoon, transfer pears to medium bowl.
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26
Boil liquid in saucepan until slightly thickened and syrupy, adding any juices from bowl of pears, about 12 minutes.
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27
Pour over pears.
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28
Chill until cold, at least 4 hours or overnight.
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29
Discard vanilla bean and cloves (Can be made 1 day ahead.
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30
Cover and keep chilled.)
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31
Scoop ice cream into goblets.
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32
Spoon pears and syrup over and serve.
