- 1 large quince
- 1 bay leaf
- 1 cup cream
- 1 cup milk
- ½ a vanilla pod, split
- 5 egg yolks
- 1 cup sugar, divided
- Peel and halve your quince, place it into a saucepan with the bay leaves, 3 Tbsp of the sugar and enough water to cover the quince halves. Bring to the boil then lower to a simmer and cook, covered, for 20 minutes until the quince is soft.
- Drain quince, remove seeds then purée flesh in a food processor. Set aside to cool while you make your custard for the ice cream.
- In a heavy based pot, heat the milk and cream with the vanilla pod until just starting to simmer. Remove from the heat ready for the next step.
- Whisk the egg yolks and sugar together until lightly frothy. Whisk in the warm milk mixture, a little at a time trying to whisk constantly.
- Return the mix to the saucepan and heat at just below simmering for about ten minutes, stirring constantly. The mixture should start to thicken. When it’s thick enough to coat the back of the wooden spoon, remove from the heat.
- Pour back into the mixing bowl to slow down the cooking process and mix through the quince purée ensuring there are no lumps. Stir for a few minutes then refrigerate until cold.
- Pour into your ice cream maker and churn according to manufacturer’s instructions.