Quince Gelato
Quince Gelato
Note* You can simply flavor the gelato with 1/2 teaspoon of vanilla extract, instead of the cardamom and orange blossom water as well.
Heat 2 1/2 cups of the milk up in a small saucepan with the cardamom and cinnamon stick, and 1/2 cup of the sugar.In a small bowl, whisk together the cornstarch and remaining sugar and milk.
When the milk starts to slightly bubble, pour in the cornstarch/milk mixture and whisk as it comes to a boil. Simmer for about 5 minutes, stirring constantly.
Remove from the heat and discard the cinnamon stick. Add the splash of orange blossom water and the quince puree, and whisk until smooth. Strain into a bowl set over an ice bath and cool to room temperature. Refrigerate. Once the gelato has cooled, process in an ice cream maker until thickened, transfer to a container and freeze to set.
To Serve: Scoop ice cream into bowls, and top with quince syrup (reserved from puree below), yogurt or whipped cream, toasted almonds, and pomegranate seeds.
Bring the sugar and water to a simmer in a pot, until the sugar has dissolved. Meanwhile, Slice each quarter of the quince into quarters and transfer to the pot. Simmer the contents of the pot for about 2 hours, or until the quince turns red. Strain the quince of the syrup, and reserve both. Puree the quince, and strain through a sieve. Use the syrup for drinks and as a garnish for pies and the sundae pictured.
Reserve extra puree for other recipes.
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Comments
Is there information missing from these 2 recipes? I sure hope hope so. Otherwise, they make no sense. The gelato recipe says: Remove from the heat and discard the cinnamon and orange blossom water.That's the first use of the orange blossom water that's listed in the ingredients. Why (and how) would you "discard" the orange blossom water? What do you do with the quince puree that's listed in the ingredients? I'd have thought it would be added to the gelato base at some point. The gelato in the photo is a lovely, "cooked-quince" shade of rose, so you must add the puree sometime. I also don't understand the note: You can simply flavor it with vanilla extract. Is that instead of the cinnamon, cardamom and orange flower water, instead of the quince (assuming the puree IS added), or ...? When you're making the puree, what do you do with the reserved quince seeds? Do they have some flavor, is it for a garnish, or what? I just adore quince, always on the lookout for new recipes for them; and I enjoy making ice cream and gelato. So this could be great. But I'm pretty confused right now. Help!
Thank you for your note Nancy. I looked over the recipe and saw the glaring mistakes you pointed out. I hope that it is more clear now. You should definitely try our Quince and Tahini Love Letters if you love quince. The quince seeds act as thickeners.
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