Quince clafoutis and chestnut ice-cream – Gourmet Traveller

Ingredients

• 2 large quince (about 400gm each), quartered, peelings reserved
• 650 gm caster sugar
• ½ vanilla bean, split and seeds scraped
• Juice of 1 lemon
• 1½ tbsp plain flour
• 40 gm almond meal
• 85 gm caster sugar
• 2 large eggs (65gm each)
• 4 egg yolks
• 220 gm mascarpone
• For greasing: butter
• Chestnut ice-cream
• 400 ml milk
• 240 ml thickened cream
• 1 vanilla bean, split and seeds scraped
• 20 ml brandy
• 8 egg yolks
• 80 gm caster sugar
• 100 gm sweetened chestnut purée (see note)