into a pot large enough to hold all of the ingredients. Bring the poaching liquid to a boil, then turn down to a simmer until the quince are fork tender and pink. Gently remove the quince from the poaching liquid, as well as the spices, and set aside. Return the poaching liquid to a rapid boil until it reduces to one (1) cup. Quince Ice Cream : Step two 2 cups of heavy whipping cream 1 cup of reduced quince poaching liquid 1 cup of sugar 2 large eggs Method: Combine all of the ingredients into a pot large enough to hold everything, whisk well making sure all of the egg is combined into the cream and poaching liquid. Place the pot on to the stove at medium heat, stirring continuously until the ice cream base comes to a bare simmer. Cook until the mixture can coat the back of a spoon, and hold a line. Strain the base and cool completely. Pour base into the ice cream maker. As all ice cream makers are different, follow the instructions as stated by the manufacturer. Remove your ice cream when it is finished ( it will be at the soft serve stage) and place into a container for storage in the freezer.