Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces

Name: Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters (lightly packed) fresh mint leaves; 355 milliliters heavy whipping cream; 2 teaspoons pure peppermint extract; 454 grams bittersweet or semisweet chocolate, chopped; 177 milliliters sugar; 12 servings Unsweetened cocoa powder; 1 liters (2 1/2 pints) vanilla ice cream, slightly softened; 79 milliliters water

If $1.44 per serving falls in your budget, Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces might be a spectacular gluten free recipe to try. One serving contains 493 calories, 5g of protein, and 32g of fat. This recipe serves 12. It is perfect for Summer. If you have vanillan ice cream, sugar, peppermint extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring cream to simmer in heavy large saucepan; remove from heat.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Add chocolate; let stand 1 minute.

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Chocolate

Whisk until mixture is smooth.

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Whisk

Whisk in extract. Freeze until firm, about 4 hours, or chill overnight.

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Extract

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Whisk

Line baking sheet with foil. Drop scant 1 tablespoon chocolate mixture for each of 16 truffles onto prepared sheet. Dust hands with cocoa; roll chocolate mounds into rounds. Cover and freeze truffles. Cover and chill remaining chocolate mixture for sauce. (Truffles and sauce can be made 2 days ahead.)

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Chocolate

Sauce

Mounds Bar

Cocoa Powder

Roll

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Baking Sheet

Aluminum Foil

Line 8 1/2x4 1/2x2 1/2-inch metal loaf pan with plastic wrap, leaving long overhang.

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Wrap

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Plastic Wrap

Loaf Pan

Spread 1/3 of ice cream (about 1 2/3 cups) over bottom of prepared pan. Press 8 truffles in random pattern (and spaced apart) into ice cream layer.

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Ice Cream

Spread

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Frying Pan

Spread 1/2 of remaining ice cream over. Press remaining 8 truffles in random pattern (and spaced apart) into second ice cream layer.

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Ice Cream

Spread

Spread remaining ice cream over. Cover terrine with plastic wrap overhang. Freeze at least 6 hours and up to 2 days.

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Ice Cream

Spread

Wrap

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Plastic Wrap

Bring sugar and 1/3 cup water to boil in small saucepan, stirring until sugar dissolves.

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Sugar

Water

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Sauce Pan

Pour syrup into blender; cool 10 minutes.

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Syrup

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Blender

Add mint leaves to syrup and puree until smooth.

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Mint

Syrup

Transfer sauce to bowl; cool. (Can be made 1 day ahead. Cover and chill.

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Sauce

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Bowl

Whisk to blend before using.)

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Whisk

Stir chocolate sauce over low heat until warm.

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Hot Fudge Sauce

Transfer to pitcher. Turn ice cream terrine out onto platter; peel off plastic.

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Ice Cream

Cut terrine crosswise into slices; arrange on plates.

Drizzle chocolate sauce and mint sauce around terrine.

Ingredients you will need

Hot Fudge Sauce

Sauce

Mint

Test-kitchen tip:Make quick work of softening the ice cream by microwaving it in ten-second intervals on the lowest power setting.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

473milliliters

(lightly packed) fresh mint leaves 355milliliters

heavy whipping cream 2teaspoons

pure peppermint extract 454grams

bittersweet or semisweet chocolate, chopped 177milliliters

sugar 12servings

Unsweetened cocoa powder 1liters

(2 1/2 pints) vanilla ice cream, slightly softened 79milliliters

water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.