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Chocolate-Covered Mint Ice Cream Terrine

Chocolate-Covered Mint Ice Cream Terrine
Chocolate-Covered Mint Ice Cream Terrine requires about 5 hours from start to finish. One portion of this dish contains approximately 4g of protein, 11g of fat, and a total of 173 calories. This recipe serves 8. Summer will be even more special with this recipe. A mixture of fine-quality bittersweet chocolate, sugar, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet.

Instructions

1
Blend together cream, milk, and mint in a blender just until minutest is finely chopped.
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CreamCream
MilkMilk
MintMint
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BlenderBlender
2
Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes.
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CreamCream
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Sauce PanSauce Pan
3
Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
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Egg YolkEgg Yolk
CustardCustard
CreamCream
SugarSugar
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WhiskWhisk
Kitchen ThermometerKitchen Thermometer
Sauce PanSauce Pan
SpatulaSpatula
4
Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids. Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
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CustardCustard
WaterWater
IceIce
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SieveSieve
BowlBowl
5
Freeze custard in ice cream maker.
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Ice CreamIce Cream
CustardCustard
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Ice Cream MachineIce Cream Machine
6
Lightly oil terrine, then line long sides and bottom with a sheet of parchment paper, leaving at least 2 inches of overhang on each side.
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Cooking OilCooking Oil
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Baking PaperBaking Paper
7
Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang. Freeze until completely firm, at least 3 hours. make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor).
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Almond BarkAlmond Bark
ChocolateChocolate
Ice CreamIce Cream
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Food ProcessorFood Processor
Offset SpatulaOffset Spatula
8
Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved.
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Cocoa PowderCocoa Powder
CreamCream
SugarSugar
WaterWater
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WhiskWhisk
Sauce PanSauce Pan
9
Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth. Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes.
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Creme De MentheCreme De Menthe
ChocolateChocolate
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WhiskWhisk
10
Put a 12- by 9-inch piece of parchment on a small baking sheet (if using other than 12- by 2- by 2-inch terrine, adjust dimensions of parchment accordingly), holding it down with dabs of chocolate under each corner.
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ChocolateChocolate
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Baking SheetBaking Sheet
11
Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides. Chill on baking sheet until set, about 1 hour.
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ChocolateChocolate
SpreadSpread
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Offset SpatulaOffset Spatula
Baking SheetBaking Sheet
1
Remove terrine from freezer and open flaps of parchment. Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap.
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WrapWrap
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Plastic WrapPlastic Wrap
KnifeKnife
2
Remove mold and discard parchment.
3
Remove terrine from plastic wrap and arrange lengthwise on its side on set chocolate so that bottom of ice cream is 1 1/2 inches from a long edge of chocolate.
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ChocolateChocolate
Ice CreamIce Cream
WrapWrap
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Plastic WrapPlastic Wrap
4
Roll up ice cream tightly in coating (still on parchment) until edges of chocolate meet, then press together so that excess chocolate and parchment are standing up like a seam (you will trim it off later).
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ChocolateChocolate
Ice CreamIce Cream
RollRoll
5
Immediately freeze terrine until chocolate is firm, at least 1 hour. Starting from seam, peel parchment off both sides of terrine. Trim excess chocolate from seam with kitchen shears and trim open ends with a knife. Invert terrine onto a platter and peel parchment off top.
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ChocolateChocolate
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KnifeKnife
1
· Ice cream can be made 2 days ahead.· Terrine can be made 1 day ahead. Cover with plastic wrap once chocolate is firm.
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ChocolateChocolate
Ice CreamIce Cream
WrapWrap
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Plastic WrapPlastic Wrap
2
Let soften 5 to 10 minutes before slicing.
DifficultyExpert
Ready In5 hrs
Servings8
Health Score2
Gluten Free
DietsGluten Free
Dish TypesSide Dish
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