Nieve de Membrillo

Directions

1. 1
   Peel, quarter, and core the quinces.
2. 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. 3
   Let cool for about 30 minutes, then puree in a blender until smooth.
4. 4
   Strain and cool over an ice bath.
5. 5
   Refrigerate, covered, until completely chilled, 2 to 3 hours.
6. 6
   Freeze in an ice cream maker according to the manufacturers instructions.