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Passionfruit and pineapple ice

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

You'll need

  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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Mar 2007

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