In a saucepan, combine the milk, cream, and cardamom. Heat gently until tiny bubbles begin to form around the edge, then remove from heat and let it steep for 20 minutes to fully infuse the flavors.

Strain the mixture to remove any large cardamom particles. Whisk the egg yolks and superfine sugar in a separate bowl until the mixture looks pale and has a fluffy texture.

Gradually whisk the warm cream into the egg mixture. Return the whole mixture to the saucepan over very low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil, or the eggs will scramble.

Chill the custard in the fridge overnight. Churn it in an ice-cream maker according to the manufacturer's instructions, or freeze in a container, beating every 30 minutes until solid.

To prepare the pineapple, remove the skin and core, then slice into 16 uniform wedges.

Melt butter in a large pan over medium heat. Fry the pineapple wedges, turning every few minutes, until they develop a beautiful caramelized brown crust.

Add the honey, lime juice, and cloves to the pan. Stir-fry for a final minute until the fruit is glazed and aromatic.

Serve the hot pineapple wedges immediately with a cold scoop of cardamom ice cream and a liberal scattering of pomegranate seeds.