Mint-Truffle Ice Cream Terrine with Mint and Chocolate Sauces
An elegant frozen dessert featuring layers of vanilla ice cream studded with chocolate-mint truffles, served with both chocolate and fresh mint sauces. This impressive terrine combines the classic flavors of chocolate and mint in a sophisticated presentation.
Ingredients
- •1½ cups heavy whipping cream
- •16 ounces bittersweet or semisweet chocolate
- •2 teaspoons pure peppermint extract
- •2 tablespoons unsweetened cocoa powder
- •5 cups vanilla ice cream
- •¾ cup sugar
- •⅓ cup water
- •2 cups fresh mint leaves
Cooking Instructions
- 1.
Bring cream to simmer in heavy large saucepan; remove from heat. Add chocolate; let stand 1 minute. Whisk until mixture is smooth. Whisk in extract. Freeze until firm, about 4 hours, or chill overnight.
240 min
- 2.
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.)
30 min
- 3.
Line 8 1/2x4 1/2x2 1/2-inch metal loaf pan with plastic wrap, leaving long overhang. 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. Spread 1/2 of remaining ice cream over. Press remaining 8 truffles in random pattern (and spaced apart) into second ice cream layer. Spread remaining ice cream over. Cover terrine with plastic wrap overhang. Freeze at least 6 hours and up to 2 days.
360 min
- 4.
Bring sugar and 1/3 cup water to boil in small saucepan, stirring until sugar dissolves. Pour syrup into blender; cool 10 minutes. Add mint leaves to syrup and puree until smooth. Transfer sauce to bowl; cool. (Can be made 1 day ahead. Cover and chill. Whisk to blend before using.)
20 min
- 5.
Stir chocolate sauce over low heat until warm. Transfer to pitcher. Turn ice cream terrine out onto platter; peel off plastic. Cut terrine crosswise into slices; arrange on plates. Drizzle chocolate sauce and mint sauce around terrine.
10 min
- 6.
**Test-kitchen tip:**Make quick work of softening the ice cream by microwaving it in ten-second intervals on the lowest power setting.