The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Christmas ice-cream terrine Recipe. Enjoy our collection of Christmas Recipes and learn how to make Christmas ice-cream terrine.
I scream, you scream, we all scream… for ice cream cake of course. Whether you’re thinking Christmas dessert or summer treat, this one’s for you!
Ingredients (serves 12)
1 x 1.5L ctn Streets Blue Ribbon vanilla ice-cream
3 x 100g pkts multicoloured glace cherries, halved
2 x 100g pkts blanched almonds
1 x 2L ctn chocolate ice-cream
325g (1 cup) Blackwood Lane fruit mince
Fresh raspberries, to serve
Icing sugar, to dust
Line bases and sides of two 11cm-deep, 10.5 x 21cm (base measurement) loaf pans with non-stick baking paper, allowing the 2 long sides to overhang. Place the vanilla ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl and fold in the cherries until combined.
Divide the ice-cream mixture among prepared pans and use the back of a spoon to smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for 4-6 hours or until very firm.
Meanwhile, cook the almonds in a small non-stick frying pan over medium heat, tossing, for 3-4 minutes or until toasted. Set aside to cool slightly. Coarsely chop.
Place the chocolate ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl. Fold in the fruit mince and almonds until well combined.
Spoon the chocolate ice-cream mixture over the vanilla ice-cream mixture in the pans and smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for a further 10-12 hours or until very firm.
Remove ice-cream terrines from the freezer and turn onto serving platters. Remove the baking paper and top the terrines with raspberries. Dust with icing sugar and serve immediately.
You can prepare this recipe to the end of step 5 up to 2 weeks ahead. Continue from step 6, 10 minutes before serving dessert.
Good Taste – December 2005, Page 78
Recipe by Kim Meredith