Pear & Cardamom Skyr

Steps

1. Put 180 g ripe pear270 ml ripe pear1 cup + 2 tbsp ripe pear270 g ripe pear410 ml ripe pear1¾ cups ripe pear, 1 tbsp honey1 tbsp honey1 tbsp honey1½ tbsp honey1½ tbsp honey1½ tbsp honey, ¾ tsp ground cardamom¾ tsp ground cardamom¾ tsp ground cardamom1⅛ tsp ground cardamom1⅛ tsp ground cardamom1⅛ tsp ground cardamom and 1 tsp fresh lemon juice1 tsp fresh lemon juice1 tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice in a small saucepan. Chop 1 Medjool date1 Medjool date1 Medjool date1½ Medjool dates1½ Medjool dates1½ Medjool dates and add to the pan.
2. Cover and cook over low heat for 6 to 8 minutes, stirring now and then, until the pear is very soft. Let it cool for 30 minutes.
3. Blend the pear with 220 g plain skyr210 ml plain skyr¾ cup + 2 tbsp plain skyr330 g plain skyr310 ml plain skyr1⅓ cups plain skyr, 2 tbsp skimmed milk powder2 tbsp skimmed milk powder2 tbsp nonfat dry milk powder3 tbsp skimmed milk powder3 tbsp skimmed milk powder3 tbsp nonfat dry milk powder, 1 tbsp whipping cream1 tbsp whipping cream1 tbsp heavy cream1½ tbsp whipping cream1½ tbsp whipping cream1½ tbsp heavy cream, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
4. Pour the base into an empty tubpint, up to the max fill line, and put the lid on.
5. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
7. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.

To serve: Dust each scoop with a pinch of cardamom and serve with thin slices of ripe pear.