Mix the pears, lemon juice and pear juice together in a large saucepan. Heat the ingredients slowly over medium heat until they boil. Stir as needed.
Remove the pear mixture from the stove and pour it into a blender. Blend the pears until smooth. Put the pears in the refrigerator for 30 minutes or until cold. Set aside.
Combine the honey, egg yolks and sugar in a large bowl. Whisk the ingredients until blended.
Warm up 1 cup of heavy cream in a small saucepan until it simmers. Remove the cream from the heat and gradually stir it into the egg yolk and honey mixture.
Put the batter in a large saucepan and carefully stir the mixture over low heat for about 6 minutes or until it thickens. Do not let the ingredients boil.
Pour the ingredients into a bowl through a strainer. Stir in the second cup of heavy cream. Chill the batter in the refrigerator for 30 minutes.
Add the amaretto, and pear mixture to the cold batter. Stir until the ingredients are well-blended.
Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions). Transfer to plastic container and place in the freezer for 4 or 5 hours before serving.
Serving tip: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle cinnamon on each serving for a spicier flavor.