Nieve de Membrillo

• 1 1/2 pounds ripe quinces (about 4)
• 5 cups unsweetened apple cider
• 3/4 cup sugar
• Pinch of salt

1. Peel, quarter, and core the quinces.
2. Put into a pot with the cider, sugar, and salt and cook over medium heat, uncovered, until very tender, about 30 minutes, making sure the mixture never boils but is always at a simmer.
3. Let cool for about 30 minutes, then puree in a blender until smooth.
4. Strain and cool over an ice bath.
5. Refrigerate, covered, until completely chilled, 2 to 3 hours.
6. Freeze in an ice cream maker according to the manufacturers instructions.

apple cider, sugar, salt

Taken from www.epicurious.com/recipes/food/views/nieve-de-membrillo-384209 (may not work)