Quince Ice Cream with Quince Pieces

Ingredients

• 1.5 kg quince
• 1 lemon (unwashed, zest included)
• 0.5 l apple juice
• 4 tbsp floral honey
• 2 tsp grated lemon zest
• 2 tsp grated orange zest
• 0.5 tsp cinnamon
• 200 g heavy cream
• 1 large ripe quince
• 0.25 l quince juice (from the health food store)
• 4 tsp raisins
• 1.5 tbsp almond sticks

Instructions

1. 1.

   Brush the quinces clean under running water, peel them, cut into large chunks and place in a pot with lemon zest, apple juice and ½l water. Cover and simmer over medium heat for about 45 minutes until soft. Drain through a sieve, reserve the liquid, then press the quince pieces through the sieve to extract the pulp. Stir in 3 tbsp honey, the lemon zest, 1 tsp orange zest and cinnamon. Whip the heavy cream stiffly and fold into the mixture. Transfer the blend to a metal container and freeze for 3 hours, stirring occasionally (or finish in an ice cream maker).

2. 2.

   Brush another quince clean under running water, peel, quarter, remove core and cut flesh into strips. Boil quince juice with 1 tbsp honey and remaining orange zest. Cook the quince strips over gentle heat for 5 minutes until tender, then lift with a slotted spoon. Reduce the liquid by half, add raisins and quince strips, cover and set aside. Lightly oil a plate. In a pan, froth 1½ tsp honey and caramelize almond sticks in it while stirring until lightly brown; spread on the plate and cool. Serve the ice cream in bowls and garnish with almonds and quince pieces.