Another week has almost passed by. So quick, isn´t it?
It´s such a long week for me with late night (World Cup!), deadline and lots of coffee to get by. It´s also the week of typical Melbourne weather – rainy, grey, cold, then sunny with blue sky, all in one day.
Late autumn, early winter is time for quince to appear. Every year until now, I have always slow-poached the fruit and enjoy it with yoghurt and muesli.
This year, I thought something different would be nice. Browsing through Arabsque, a lovely photo came up – quince, stuffed with mince meat. It was a straightforward recipe, with clear instructions from Claudia Roden. It would have been a fabulous dish, if I didn´t messed up the first stage of the process – baking the whole quince in the slow oven. I must have missed out something, but the fruits turned soft so quickly and exploded. No more stuffed quince. *sigh*
So what to do?
I made ice-cream. It was simple – a good basic ice-cream mixture, perfumed with cinnamon and nutmeg, then adding the soft quince mixture. It was creamy and fruity.
Am I crazy to make ice-cream in winter? Certainly not. It´s one of the most deliciously whimsical moments that I love.
500ml pouring cream
2.5 cinnamon quills
Freshly grated nutmeg
4 egg yolks
60g caster sugar
35g brown sugar
In a pot over medium flame, heat the cream, milk, cinnamon quills and freshly grated nutmeg together to a low boil, while stirring constantly to prevent the milk from scorching on the bottom. Once bubbles start to form on the edges of the cream mixture, remove from heat and set aside for 10 minutes for it to infuse.
Whisk the egg yolks with the sugars until pale and thickened. While continuously whisking, pour in the cream mixture in a slow, steady stream. Tip the whole mixture back into the pan over low heat and cook, stirring constantly, until it coats the back of the spoon thickly.
Strain into a container and cool completely, overnight in the fridge.
The Quince mixture
2 medium size quince
A bit of honey
Wash the quinces, then bake in a preheated oven (180C) for about an hour or more until the fruit is soft. Cool, peel, scoop the flesh out (remove the seeds) and mix with some honey. If you are after smooth ice-cream, pass the cooked quince through a sieve to remove the fibre.
To assemble ice cream
Strain the chilled cream mixture into your ice cream machine and churn according to your manufacturer’s instructions. When ready and thick, spoon the ice cream out into a container and add the quince mixture. Mix through the ice cream loosely. Freeze.
(When serving the ice-cream, it’s best to bring the container out of the freezer for 10 mins to soften the ice-cream a little. I sprinkle my ice-cream with lots of pistachio)