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Passionfruit and pineapple ice

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

Method

  • 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

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