Ginger waffles with matcha ice-cream

1.For matcha ice-cream, whisk yolks and sugar in a bowl until very pale (5-6 minutes). Meanwhile, bring cream and milk just to a simmer, pour into yolk mixture, whisking continuously, then return to pan. Stir continuously until mixture thickly coats the spoon (5-6 minutes), then strain into a bowl and refrigerate until chilled (2-3 hours). Whisk matcha and 100ml warm water in a bowl until smooth, then whisk into custard to combine. Churn in an ice-cream machine, then freeze until required. Makes about 1.2 litres.

2.Combine milk and yeast in an electric mixer fitted with a dough hook, then stir in egg and a third of the flour. Scatter with remaining flour – don’t stir – and set aside until yeast mixture bubbles through flour (30 minutes). Knead in brown sugar, ground ginger and 1 tsp fine sea salt until a dough forms, then knead in butter a little at a time. Transfer to a buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (2 hours). Knock back dough, form into a ball, then return to bowl. Cover directly with plastic wrap, weight with a plate and refrigerate overnight for flavours to develop.

3.Knead pearl sugar and candied ginger into dough, divide into six equal balls and set aside on a tray lined with baking paper until doubled in size (30-45 minutes).

4.Meanwhile, for caramelised pears, melt butter in a large frying pan over medium-high heat, add pears and cook, turning occasionally, until evenly caramelised (3-4 minutes). Stir in sugar, ginger and lemon juice and simmer, turning pears occasionally, until tender and pan juices reduce to a syrup (3-4 minutes). Remove from heat and keep warm.

5.Brush a heated waffle-maker with oil. Flatten dough balls slightly and cook in waffle-maker in batches until golden and cooked through (5-6 minutes). Dust lightly with icing sugar and serve hot with matcha ice-cream, poached pears and pan juices.