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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

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



Scottish Eggnog

Dulce de leche milkshake


Fourteen ways with sparkling wine

Sparkling cherry crush


Christmas cocktail ideas

conversion tool