Ice Cream Terrine with Sauteed Peaches

  • Matt Armendariz
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Ingredients

FOR THE TERRINE:
  • 4 cups of vanilla ice cream, slightly softened
  • 2 cups of peach ice cream, slightly softened
  • For the Peaches:
  • 3 large ripe peaches, peeled and cut into eighths
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • a pinch of Cardamom and a pinch of salt

Directions

For Terrine:
Line a small loaf pan with plastic wrap.
Scoop 2 cups vanilla ice cream into the bottom and smooth to form a layer. Refrigerate 30 minutes.
Repeat with the peach ice cream followed by the remaining vanilla ice cream, freezing 30 minutes between layers.
Once complete, freeze for a minimum of 4 hours to overnight.

For Peaches:
Melt butter in a skillet or saute pan over medium high heat. Add sugar, peaches, a pinch of cardamom and salt.
Saute 3 to 5 minutes until soft and coated.
To serve, remove terrine from freezer, submerge in warm water to release it, turn out on a serving platter and top with the peach mixture. Slice and serve.

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