Quince Ice Cream

4 quinces
caster sugar (350 g)
1 vanilla pod
½ bottle of Moscato D’Asti (190 mL)
double cream or crème fraîche (40 mL)
½ lemon, juiced
sea salt

Place the whole quinces in a pan with the sugar, vanilla and wine. Cover with foil and cook over a very low heat for three and a half to four hours until the quinces are really soft and a burnt orange colour. Cool and push through a sieve.

Once it is completely cold, add the cream or crème fraîche, lemon and salt. Place in an ice-ream maker and churn, following the manufacturer’s instructions. If you don’t have an ice-cream maker just freeze the mixture in a tray, stirring every half-hour, for 3 hours.

Makes 6-10 servings.