If you’ve already poached the quince, all you need to do is roast in a 350°F oven until they are warmed through and the syrup has dried to a shiny glaze.
For the Ice Cream… go ahead and make your own, it’s fun! Or, simply sprinkle store-bought vanilla with chopped crystallized ginger and a nice boozy plop of amaretto on the top. Everyone will love it (and you!) just as much.
Ginger amaretto ice cream
4 large egg yolks
2 cups heavy cream
1 ½ cups half & half
½ cup sugar
pinch of salt
splash of amaretto
vanilla bean paste, just a dash
1 cup crystallized ginger, chopped
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 chopped ginger so it stays nicely suspended in the ice cream. Cover and freeze until firm, or plop right away on those lovely warm roast quince.