This looks sexy, doesn’t it? And think, on this 6th Day of Hipcooks all you need to do is grab some of that pre-poached quince, heat it up in an oven, and serve with ice cream. Now that’s easy!
If you want to go for super-easy, you can mix chopped candied ginger (also called crystallized ginger) into vanilla ice cream and add nice boozy plop of amaretto on the top. Everyone will love it (and you!) just as much.
Or, you can be a Hipcook and follow our recipe below. Go on, go for it!
For the quince: Meanwhile, roast the poached quince in a 350°F oven (we use our toaster oven) until they're warmed through and the syrup has dried to a shiny glaze. Baste with poaching liquid as necessary.
For the ice cream:
4 large egg yolks
2 cups cream
1 ½ cup half & half
½ cup sugar
a pinch of salt
a splash of amaretto
a dash of vanilla bean paste
1 cup candied ginger, chopped
8 poached quince halves, see recipe how-to
Whisk together the egg yolks and sugar until well combined.
Bring the cream and half & half to a scald. Add a pinch of salt and a splash of vanilla bean paste.
Whisk the hot cream mixture into the eggs and sugar. Return to the pot and cook slowly until the mixture is just thickened and the custard coats the back of your spoon. Add a splash of amaretto to taste and cool the custard over an ice bath.
Once the mixture is cool, process in your ice cream maker. During the last few minutes of churning, add in the ginger.
Transfer the ice cream to a lidded container and freeze until firm, or plop right away on those lovely and warm roast quince.
For the quince:
Meanwhile, roast the poached quince in a 350°F oven (we use our toaster oven) until they're warmed through and the syrup has dried to a shiny glaze. Baste with poaching liquid as necessary.