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1
Put 4 cups water, 4 cups sugar, and the lemon juice in a large saucepan.
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2
Scrape in the vanilla seeds, then add the bean.
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3
Bring the mixture to a boil.
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4
Reduce the heat to medium.
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5
Add the pears to the pan.
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6
Cover the surface of liquid with a sheet of parchment paper.
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7
Cook the pears until very tender, 15 to 25 minutes (time will vary depending on the ripeness of the pears).
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8
Remove from heat.
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9
Let the pears cool completely in the poaching liquid.
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10
Transfer the pears to a cutting board.
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11
Discard all but 1/4 cup poaching liquid.
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12
Halve and core the pears.
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13
Puree 3 pears in a food processor.
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14
Finely chop the remaining 2 pears.
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15
Whisk the yolks, remaining 1/4 cup sugar, and the salt in a medium bowl; set aside.
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16
Heat the milk and cream in a medium saucepan over medium-high heat until the mixture is steaming and small bubbles form on the edges.
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17
Add to the yolk mixture; whisk until combined.
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18
Pour the mixture back into the pan; cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat the spoon, about 5 minutes.
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19
Pour the custard through a fine sieve into a large bowl set in an ice-water bath.
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20
Let cool, stirring occasionally.
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21
Stir the pear puree, reserved poaching liquid, brandy (if desired), and vanilla extract into the custard.
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22
Freeze in an ice-cream maker according to the manufacturers instructions.
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23
When the mixture is frozen but still being churned, add the chopped pear.
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24
Pour in the melted chocolate in a slow, steady stream; mix until combined.
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25
Freeze in an airtight container up to 2 days.
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26
Serve with the chocolate syrup.
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27
Heat the cream and corn syrup in a medium saucepan over medium heat, stirring, until the mixture is combined.
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28
Add the chocolate; stir until smooth.
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29
Remove from heat.
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30
Stir in the brandy, if desired.
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31
Let the sauce cool until thick but pourable.
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32
Just before serving, whisk until smooth.
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33
The syrup can be refrigerated, in an airtight container, up to 1 week.
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34
Reheat before serving.
