Prepare all the ingredients.

In a saucepan, mix the caster sugar with 50 cl water, finely grated zests of a lemon and its juice along with the split vanilla bean.

Bring to a simmer by stirring with a spatula until the sugar is completely dissolved, then leave to cook on medium heat for about 8 minutes until you obtain a syrup consistancy without coloring.

Peel the pineapple, mango and kiwi fruits.

Peel the mandarines and remove the quarters only. Reserve a few ones to decorate.

Dip the fruits in the syrup and poach for 5 minutes.

Leave the fruits to cool down in the syrup by placing the all thing in a salad bowl itself placed in a pan full of ice cubes to speed up the cooling down.

Remove ice-cream and sorbet from the freezer. Pit the dates and cut them in small pieces.

Remove the fruits from the syrup and carefully drain them.

In a bowl, gently mix the vanilla ice-cream, sorbet mango-passion fruit,...

...poached fruits, pieces of dates and peeled shelled pistachios.

Pour this mixture in a log mold (gutter), then reserve one hour in the freezer.

Place the log on a plate or cardboard, unmold and take of the plastic wrap.

Sprinkle with icing sugar. decorate with slices of kiwi fruits cut in two and mandarine quarters. Keep in the freezer.