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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 ½CupHeavy Whipping Cream
16 OunceBittersweet or Semi-Sweet Chocolate Chopped
TeaspoonPure Peppermint Extract
Unsweetened Cocoa Powder

CupVanilla Ice Cream (see note above - not nearly enough)

Mint Sauce:
CupFresh mint leaves - lightly packed

Preparation Instructions

  1. 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.
  2. 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.)
  3. 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.
  4. Freeze at least 6 hours and up to 2 days.
  5. 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.)
  6. Serve slices of Terrine with chocolate sauce and mint syrup.