Whisk egg yolks and sugar in a bowl until combined.
Bring milk and cream to a boil in a pan, then pour over the egg mixture while whisking.
Return the mixture to the pan and heat until it thickens into a custard.
Sieve the hot custard over white chocolate in a bowl and stir until melted.
Cool the mixture, churn in an ice cream machine, and freeze until solid.
Preheat the oven to 180°C and line a baking tray.
Simmer pears, lemon zest and juice, sugar, and vanilla in water until tender.
Drain pears, cool them, slice into strips, and dust with icing sugar.
Melt brown sugar, golden syrup, and butter in a pan, then stir in flour and ginger.
Roll the paste into a ball and chill in the fridge for 30 minutes.
Roll dough into small balls and flatten into 2mm discs on the baking tray.
Bake for 6 to 8 minutes until golden, then cool for 1 minute.
Drape warm brandy snaps over upturned glasses to form basket shapes.
Serve a scoop of ice cream in each basket surrounded by pears, mint, and currants.