For burnt honey ice-cream, cook honey in a heavy-based saucepan over medium-high heat until caramelised (7-8 minutes), remove from heat, add cream and milk (be careful, mixture will spit) then return to heat and stir until combined and mixture just comes to the boil. Meanwhile, in a bowl, whisk egg yolks and sugar until pale, pour cream mixture over and whisk to combine. Return to pan and cook, stirring, until mixture thickly coats the back of a wooden spoon (6-7 minutes). Strain into a bowl placed over ice and cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
Preheat oven to 200C. Cook honey in an 18cm-diameter cake pan over medium-high heat until dark caramel in colour (5-6 minutes), remove from heat and let bubbles subside. Arrange pears over caramel, to fit snugly, and stand until cool.
Meanwhile, using a plate slightly larger than the cake pan as a template, cut a round of pastry. Place over pears, tucking in edges, then bake until pastry is risen and dark golden (20-25 minutes). Stand for 5 minutes, then place a large serving plate over pan and carefully invert onto plate (be very careful, the caramel will be hot). Serve immediately with ice-cream.