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.