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Place the pears in a small saucepan. Add the sugar, lemon juice, water and one of the tea bags.
Place over medium heat and bring gently to a simmer.
Cook for 30-35 minutes, until just tender but still holding their shape.
Remove the tea bag and set aside to cool in the syrup.
In a large bowl, beat the double cream and condensed milk until the mixture resembles whipped cream.
Cut open the second tea bag, add the leaves and stir until combined.
Finely dice one of the two cooled pears and add to the ice cream mix.
Transfer to a container, cover with a lid and freeze overnight.
Finely slice the remaining pear and set aside as a garnish.
Remove from the freezer about 15 minutes before serving to allow it to soften slightly.
Top each serving with a piece of sliced pear to finish.