The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pineapple, lime and vanilla sundae

You'll need

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.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Jan 2012

You might also like...



Bar H: Rob Choy

Pi Yi


Eight excellent gin cocktails



Fourteen ways with sparkling wine

Scottish Eggnog


Dulce de leche milkshake

Sparkling cherry crush


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.