Method

• 1.
  Place the milk, cinnamon quill and cardamom pods in a saucepan over medium-high heat and bring to just below boiling point. Remove from the heat and allow to infuse for 20 minutes. Strain the milk into a jug, then set aside.
• 2.
  Beat the eggs and sugar in a bowl with electric beaters until thick and pale. Gradually add the strained milk, whisking continuously until combined. Return the mixture to a clean saucepan and cook over low heat, stirring, for 2-3 minutes until the custard is thick enough to coat the back of a spoon. Stir in the condensed milk.
• 3.
  Pour the mixture into a shallow container and freeze for 2 hours or until frozen at the edges. Remove from the freezer and beat the mixture with electric beaters. Pour back into the container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice cream machine following manufacturer's directions.) Serve the ice cream in chilled glasses with poached pears.