Family Cookbook
Mint-Truffle Ice Cream Terrine
source Bon Appetit April 2005
Delicious and fun, but hard to cut. A warm, serrated knife helped. Note: Recipe only called for 2 1/2 pints of Vanilla Ice Cream, but that was not enough. I used over 1/2 gallon.
Required Ingredients
Truffles and Chocolate Sauce |
| 1 ½ | Cup | Heavy Whipping Cream |
| 16 | Ounce | Bittersweet or Semi-Sweet Chocolate Chopped |
| 2 | Teaspoon | Pure Peppermint Extract |
| | Unsweetened Cocoa Powder |
Terrine: |
| 5 | Cup | Vanilla Ice Cream (see note above - not nearly enough) |
Mint Sauce: |
| ¾ | Cup | Sugar |
| ⅓ | Cup | Water |
| 2 | Cup | Fresh mint leaves - lightly packed |
Preparation Instructions
- Bring cream to simmer in a heavy, large saucepan; remove from heat. Add chocolate; let stand 1 minute. Whisk until misture is smooth. Whisk in extract. Freeze until firm, about 4 hours, or chill overnight.
- Line baking sheet with foil. Drop Tablespoon of the mixture onto the foil for each of the 16 truffles. Dust hands with cocoa; roll chocolate mounds into rounds. Cover and freeze truffles. (Cover and chill remaining chocolate mixture for sauce.)
- Line 8¼ x 4¼ x 2¼ inch metal loaf pan with plastic wrap, leaving long overhangs. Spread ? of ice cream (about 1? cups over bottom of pan. Press into ice cream 8 truffles in random pattern spaced apart. Spread ¼ of remaining ice cream over. Press remaining 8 truffles into second ice cream layer. Spread remaining ice cream over and cover with plastic wrap overhang.
- Freeze at least 6 hours and up to 2 days.
- For mint sauce: Bring sugar and water to boil in samll saucepan, stirring until sugar disolves. Pour syrup into blender; cool 10 minutes. Add mint leaves to syrup and puree until smooth. (Can be made a day ahead. Cover and chill. Whisk to blend before using.)
- Serve slices of Terrine with chocolate sauce and mint syrup.