Membrillo and praline almond ice cream

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By: Tamasin Day-Lewis From: Tamasin Day Lewis

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This recipe is classed as intermediate

Rating 3.75 / 5 (4 votes)

Prep time:
20 min, plus freezing
Cook time:
10 min

A delectable ice cream from Tamasin Day-Lewis - velvety-smooth quince cream with crunchy nuggets of almond brittle


1. Put the membrillo in a saucepan with the lemon juice, water and sherry. Stir over gentle heat until melted.

2. Whip the cream until it holds softly but isn't stiff.

3. Lightly grease a baking tray.

4. Spread the almonds in a single layer in a non-stick frying pan over gentle heat. Sprinkle the sugar over them. Stir as the sugar melts and turns the colour of butterscotch, but not dark brown.

5. Remove from the heat instantly and pour on to the greased baking tray. Leave to solidify, then use a rolling pin to bash it into small chunks and little shards.

6. Fold the cream into the melted membrillo mixture, then fold about a third of the almond brittle into it. Reserve the remaining brittle.

7. Freeze in an ice-cream machine following the manufacturer's instructions. Alternatively, pour into a freezer-proof container and cover the surface with cling film. Freeze until hard.

8. About 30 minutes before serving, put the ice cream in the fridge to soften.

9. Serve with a bowl of the remaining brittle to scatter sparingly over the top.


  • 225 g membrillo (quince cheese), (membrillo)
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 1 tbsp oloroso sherry, or other full-bodied sweet sherry
  • 300 ml double cream, preferably Jersey
  • oil, for greasing
  • 140 g whole blanched almonds
  • 3-6 tbsp unrefined caster sugar

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Latest Comment


Update: Yes, something like 200g of membrillo, two tbspoons of medium sherry and 400ml of cream gave a better result but I would double the recipe. Half a lemon gives enough acidity to make this ice cream interesting. Worth trying......

FranciscaW94790 FranciscaW94790  Posted 05 Jan 2013 3:32 PM

Very simple ice cream but the recipe needs rethinking, I believe! I found it too sweet so next time I will try to use 200g of membrillo, medium sherry instead of sweet, maybe a bit more lemon and I will warm up the membrillo in a bit of cream, no water. I will also add the praline at the end as I pour the ice cream into the box because I think that the caramel was maybe diluted while the mixture was being churned which might have made the ice cream sweeter! Interesting idea though..... If you don't find membrillo the Portuguese name for it is Marmelada and you find it easily in regions with Portuguese immigrants or in Portugal, of course!

FranciscaW94790 FranciscaW94790  Posted 14 Nov 2012 10:16 PM