FEATURE RECIPE

Passionfruit and pineapple ice

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

Serves 8



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


1 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.
2 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


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