Pineapple, lime and vanilla sundae

AT A GLANCE

  • Serves 8 people

  • To serve: finely diced pineapple and coarsely torn mint
  •  
  • Vanilla-lime ice-cream
  • 800 ml pouring cream
  • 200 ml milk
  • Finely grated rind and juice of 2 limes
  • 1 vanilla bean, split, seeds scraped
  • 10 egg yolks
  • 200 gm raw caster sugar
  •  
  • Pineapple granita
  • 110 gm (½ cup) raw caster sugar
  • 700 gm (about ½ large) pineapple, coarsely chopped
  • 60 ml (¼ cup) lime juice
  •  
  • Pine-lime syrup
  • 500 gm coarsely chopped pineapple
  • 330 gm raw caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 cup (firmly packed) mint
  • 60 ml (¼ cup) lime juice
01   For vanilla-lime ice-cream, bring cream, milk, lime rind, vanilla bean and vanilla seeds to the simmer in a large saucepan over medium heat, remove from heat and set aside to infuse (10 minutes), then return to the simmer. Whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), add cream mixture, whisk to combine, then return to pan. Stir continuously until mixture coats the back of a wooden spoon thickly (5-6 minutes), transfer to a bowl, remove vanilla bean (discard) and refrigerate until chilled. Stir in lime juice, freeze in an ice-cream machine then freeze until required. Makes about 1.5 litres.
02   For pineapple granita, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil, remove from heat and refrigerate until completely chilled. Process pineapple, lime juice and sugar syrup in a food processor until smooth, pass through a coarse sieve (discard solids) into a shallow metal tray and freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (3-4 hours). Makes about 1 litre.
03   For pine-lime syrup, stir pineapple, sugar, vanilla bean and seeds and 250ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until pineapple is translucent (8-10 minutes). Remove from heat, stir in mint and lime juice, cool to room temperature, remove vanilla bean (discard), process mixture in a food processor until smooth, pass through a fine sieve (discard solids) and refrigerate until chilled.
04   Serve vanilla-lime ice-cream with pineapple and mint, topped with pineapple granita and drizzled with pine-lime syrup.

Topics:

MODERN AUSTRALIAN, MINT, LIMES, SUMMER, DRINKS, EGGS, MILK, VANILLA, PINEAPPLE

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

CHRIS COURT

Styling:

GERALDINE MUÑOZ

FEATURED IN

Jan 2012

Jan 2012

View Full Site