an ice cream terrine is my fave

August 8, 2011

So here’s the sitch, I’m taking off this morning for a family reunion. Think matching shirts, the mandatory talent show and eating tons of food. Oh, and we’re camping (oh joy!) so that means no Internet access. I’ve got five great guest posters lined up for YAMF and (twist!) I’ll be guest posting at Oh So Beautiful Paper the entire week. Get all that? Good. See you in a week.


Step 1: head to the ice cream section of your local grocery store and go nuts. Think about flavors, colors and textures that will compliment each other and choose 3 pints. I opted for strawberry ice cream, mango sorbet and vanilla frozen yogurt.

Step 2: line the inside of a loaf pan with plastic wrap, letting a few extra inches hang out over the edges. I found taping the excess plastic wrap to the outside of the pan helped the first layer go in smoother. Let your first pint of ice cream soften for about 20 minutes, so it’s spreadable. Then spread in a flat layer over the bottom of the pan. Place in freezer for 30 minutes. Repeat with other flavors, letting the ice cream freeze between each layer. Once you’re finished, cover the top layer in the excess plastic wrap.

Step 3: let the finished terrine freeze for at least 6 hours.

Step 4: unfold plastic wrap and invert the pan onto a plate. With a little wiggling, the terrine should slip out. Remove plastic and coat the top in toasted coconut, pistachios, sprinkles, or the edible decoration of your choice, pressing gently to ensure it sticks.

Step 5: slice crosswise, serve and eat quickly and repeatedly.

this delicious guest post brought to you by the always hospitable Natalie of The Soho

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