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Pineapple, lime and vanilla sundae

Australian Gourmet Traveller recipe for Pineapple, lime and vanilla sundae

By Alice Storey & Emma Knowles
  • Serves 8
  • 45 mins preparation
  • 20 mins cooking plus infusing, chilling, freezing, cooling
Pineapple, lime and vanilla sundae
Pineapple, lime and vanilla sundae

Ingredients

  • 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 raw caster sugar (½ cup)
  • 700 gm pineapple, coarsely chopped (about ½ large)
  • 60 ml lime juice (¼ cup)
Pine-lime syrup
  • 500 gm coarsely chopped pineapple
  • 330 gm raw caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 cup mint (firmly packed)
  • 60 ml lime juice (¼ cup)

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Serve vanilla-lime ice-cream with pineapple and mint, topped with pineapple granita and drizzled with pine-lime syrup.