Waitrose

Quince And Brandy Ice Cream

This pudding uses the Italian meringue method, which helps preserve the fruit’s flavour. Serve with some sweet biscuits such as palmiers.

Put the quince flesh in a saucepan with 300ml water and 100g sugar. Cook gently for 10–15 minutes until soft. Drain, reserving the liquid. Purée the quince flesh, then push through a sieve to ensure it’s totally smooth. Cool.
Measure the poaching liquid – there should be about 150ml. Add the remaining sugar to this and heat slowly, stirring to help the sugar dissolve; bring to the boil. Boil for 4 minutes - during this time the syrup should reach the short-thread stage (108°C). If you don’t have a sugar thermometer, remove a small amount with a teaspoon, dip your fingers in cold water, then pinch the mixture between the tips of your thumb and index finger; when you part them, the syrup should make a little thread.
Whisk the egg whites until stiff, then pour on the hot syrup, beating continuously. Fold in the lemon juice, brandy and quince purée. Loosely whip the cream and fold it in. Freeze the mixture in an ice-cream machine or a shallow dish in the freezer; beat about 4 times at hourly intervals to break up the crystals. Eat within a month.