Ice Cream Terrine

Ice Cream Terrine

This ice cream terrine recipe is a good one for Christmas dinner parties as you can get it done in advance and then just pop it in the fridge for 15 minutes before you are ready to serve your pudding.  You can be really creative and decorate the terrine any way you would like.  Here we’ve used raspberries and mint leaves but strawberries, a simple chocolate sauce and toasted almonds would be just as good.  Happy Christmas dear LoveIceCreamers!  Enjoy the feast.

Ice Cream Terrine
Ice Cream Terrine
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A show stopper which looks great on the table.
Recipe Notes

You could try different flavours in your terrine or try layering up flavours if you are feeling extra creative.  Send us your images!  This recipe was made using the VonShef ice cream maker 

Nutrition Facts
Ice Cream Terrine
Amount Per Serving (100g)
Calories 273 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 86mg 29%
Sodium 34mg 1%
Potassium 118mg 3%
Total Carbohydrates 15g 5%
Sugars 15g
Protein 4g 8%
Vitamin A 3%
Calcium 10%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
20mins
Churn Time
20 mins
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
20mins
Churn Time
20 mins
Nutrition Facts
Ice Cream Terrine
Amount Per Serving (100g)
Calories 273 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 86mg 29%
Sodium 34mg 1%
Potassium 118mg 3%
Total Carbohydrates 15g 5%
Sugars 15g
Protein 4g 8%
Vitamin A 3%
Calcium 10%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Put the milk, cream, sugar and vanilla seeds into a saucepan.
  2. Slowly bring to simmering point, stirring to help dissolve the sugar.
  3. Meanwhile, separate the eggs. Whisk the egg yolks for 1-2 minutes so they become paler in colour.
  4. Once the cream mixture has reached simmering point, add it to the egg yolks whisking all the time.
  5. Put the mixture back on a very gentle heat. Cook until the custard thickens, stirring all the time for about 10-15 minutes. The custard should coat the back of a spoon when it is ready.
  6. Cover with cling film and then chill until completely cold.
  7. Strain through a sieve and then add to your turning ice cream maker. Churn for about 20 mins.
  8. Whilst the mixture is churning, line a loaf tin with cling film. Once the ice cream is ready fill the loaf tin then pop in the freezer to firm up.
  9. When ready to serve tip out of the tin onto a serving plate and top with beautiful fruit and nuts and so on. Allow to warm up a little before you serve your amazing show stopper!
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