Passionfruit and pineapple ice

AT A GLANCE

  • Serves 8 people

You'll need to begin this recipe the day before.

  •  
  • Passionfruit and pineapple ice
  • 170 gm caster sugar
  • 6 passionfruit, pulp only
  • 500 gm pineapple, coarsely chopped
  • 2 tbsp lime juice
  •  
  • Vanilla lime ice-cream
  • 400 ml pouring cream
  • 2 limes, zested rind and juice only
  • 1 vanilla bean, split and scraped
  • 3 egg yolks
  • 70 gm caster sugar
01   Combine sugar and ½ cup of water in a small saucepan. Stir over medium heat until sugar dissolves, bring to the boil for 1 minute, cool. Process syrup, pulp, pineapple and lime juice until smooth, then push through a sieve. Churn in an ice-cream machine according to manufacturer’s instructions, spoon into a plastic wrap-lined 7.5cm x 23cm loaf pan and freeze for 6 hours or until firm.
02   For ice-cream, combine cream, rind, vanilla bean and seeds in a saucepan over medium heat and bring to a simmer. Whisk yolks, sugar and lime juice in a bowl until thick and pale. Whisk in hot cream mixture, return to pan and stir over low heat until mixture coats the back of a wooden spoon (do not boil). Pour into a bowl placed over ice, cool, then strain through a fine sieve. Churn in an ice-cream machine according to manufacturer’s instructions, spoon over ice and freeze for 6 hours or until firm. Turn out of pan, slice thickly and serve.

Recipe:

EMMA KNOWLES

Photography:

BRETT STEVENS

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2007

Mar 2007

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