Membrillos Only
Jul. 6th, 2022 11:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Membrillo Ice-Cream.
"The wonderful thing about this ice-cream is that is is very easy to make and, as it uses membrillo rather than fresh quinces, you can make it all year round."
250 g membrillo (aka quince paste)
2 Tbsp lemon juice
1 Tbsp water
1 Tbsp Madeira or quince liqueur, or any apple-based liqueur (I used Calvados)
300 ml cream
Put the membrillo, lemon juice, water, and alcohol in a pan and melt gently over a low heat. Stir well to combine all ingredients. Allow to cool slightly.
Whisk the cream until it holds softly, but is not stiff. Fold the cream into the membrillo mixture, pour into a container, and freeze for 4 hours or overnight. This ice-cream remains soft and can be served straight from the freezer.
What worked: I used some cotignac from a couple years ago that never quite set enough. The flavor of the ice cream was pretty good with the additional spices in the cotignac, and was balanced nicely with a scoop of vanilla.
What didn't: It still had some grittiness (which I expected - quinces, after all). I had to overmix the melted cotignac mixture into the cream to get it to meld, and I beat out all the air. So it was a bit more dense than soft serve.
Will I make it again? This is a good way to use not-quite-successful cotignac, so possibly. In normal years I try to make cotignac yearly during quince season.
"The wonderful thing about this ice-cream is that is is very easy to make and, as it uses membrillo rather than fresh quinces, you can make it all year round."
250 g membrillo (aka quince paste)
2 Tbsp lemon juice
1 Tbsp water
1 Tbsp Madeira or quince liqueur, or any apple-based liqueur (I used Calvados)
300 ml cream
Put the membrillo, lemon juice, water, and alcohol in a pan and melt gently over a low heat. Stir well to combine all ingredients. Allow to cool slightly.
Whisk the cream until it holds softly, but is not stiff. Fold the cream into the membrillo mixture, pour into a container, and freeze for 4 hours or overnight. This ice-cream remains soft and can be served straight from the freezer.
What worked: I used some cotignac from a couple years ago that never quite set enough. The flavor of the ice cream was pretty good with the additional spices in the cotignac, and was balanced nicely with a scoop of vanilla.
What didn't: It still had some grittiness (which I expected - quinces, after all). I had to overmix the melted cotignac mixture into the cream to get it to meld, and I beat out all the air. So it was a bit more dense than soft serve.
Will I make it again? This is a good way to use not-quite-successful cotignac, so possibly. In normal years I try to make cotignac yearly during quince season.
