Quince and pear tart with sweet cream ice cream
Imen McDonnell and Cliodhna Prendergast of Lens and Larder retreats, share a recipe for quince and pear tart. "Quince paste really livens up this pear tart and the ice cream with its fresh, bittersweet flavour. You can buy it ready made, but we like to make our own at this time of year."
Andrew Montgomery
Wine recommendation: Mt Difficulty’s Late Harvest Pinot Gris 2012 features just the right combination of sweet citrus and stone fruit to enhance this tart (£19.90 for 375ml; thenewzealandcellar.co.uk).
Sweet cream ice cream
Freshly churned ice cream is a must for a Lens & Larder event and we love to experiment with different flavours – everything from fresh hay to sweet marjoram. In autumn we use quince paste. You will need an ice-cream machine for this recipe. Makes 500ml
- 6 large egg yolks
- 150g sugar
- 250ml double cream
- 180ml whole milk
- 3tbsp quince paste
Method
- Set a medium bowl in a large bowl of ice-cold water. In another medium bowl, whisk the egg yolks with 100g of the sugar for about 3 minutes until pale.
- In a medium saucepan, combine the cream, milk, a pinch of salt and the remaining 50g sugar and bring to a simmer, whisking until the sugar is completely dissolved. Remove from the heat and allow to cool.
- Pour the cream mixture into the beaten egg yolks in a thin stream while whisking to blend. Transfer the mixture back to the saucepan and cook over a moderately low heat, using a wooden spoon to stir constantly for about 4 minutes until the custard is thick enough to lightly coat the back of the spoon. Do not let it boil.
- Pour the custard through a fine-mesh strainer into the bowl in the ice water. Cool completely, stirring frequently. Chill the custard until very cold – for at least 2 hours and overnight if possible.
- Pour the custard into an ice-cream maker with the quince paste and churn according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm – at least 3 hours.
For details of upcoming Lens & Larder retreats, visit lensandlarder.com. ‘The Farmette Cookbook’ by Imen McDonnell (Roost Books, £25) is out now.
