If you want to double this recipe you only need to double the cream portion in Step 2. The quince syrup made in Step 1 will yield just enough liquid for a double recipe.
Makes about 1 quart.
3- 4 quince (enough for 2 c. of puree)
1 c. water
1 c. sugar
1/2 lemon (with peel)
2 c. whipping cream
Step 1: Peel, core and quarter quince. Add water, 1/2 c. sugar, lemon and quince to a saucepan and cook over medium heat for about 15-30 minutes, until soft. Let cool.
Step 2: In a sauce pan add 1/2 cup of quince syrup (no fruit) and 1/2 c. sugar cook on low heat stirring occasionally until sugar is dissolved. Place in a bowl and let chill. Add whipping cream and mix well. Process in ice-cream maker, according to manufacturer’s directions, about 20 minutes. Serve immediately or place in an air-tight container overnight.
Note: This is a very smooth ice-cream with a lovely pale color and subtle quince flavor. Serve with a few poached quince slices on the side. Or, add it to the top of your favorite fall/winter pie or dessert.
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