Coffee Ice Cream Terrine Recipes
FRUITCAKE COFFEE ICE-CREAM TERRINE
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Serves 8
Number Of Ingredients 2
Steps:
- Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides. In a bowl stir together the fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top. Freeze the ice-cream mixture for at least 8 hours or overnight. Unmold the terrine onto a serving dish and serve it sliced.
MOCHA ICE CREAM TERRINE
Steps:
- Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
- Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans.
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- Line a standard loaf pan with plastic wrap or parchment paper. Make sure to leave long ends extending so you can lift the frozen cake out for cutting.
- Starting with your first layer, take out the ice cream from the freezer and put it int a small bowl. Mash it with a spoon until it becomes a spreadable consistency. If your ice cream is super hard you can let it sit for a few minutes, first. Spread the softened ice cream out into an even layer across the bottom of the loaf pan. Put in the freezer to harden up, 30-40 minutes or so, depending on your freezer and the thickness of your layers.
- Do the same with each layer, freezing solid in between each one, until you have filled the loaf pan to the very top. Cover with plastic and put in the freezer for at least 2 hours, or until serving.
- To serve, lift the terrine out of the pan using the ends of the plastic wrap. Flip it upside down on a platter and carefully peel away the plastic. It's ready to slice and serve!
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