Chocolate-Covered Mint Ice Cream Terrine
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Heavy Cream2 cup
Whole Milk4 large
Egg Yolk3 tbsps
Sugar1 cup
Water1 tbsp
Menthe (crème de)Directions:
1
Make ice cream: Blend together cream, milk, and mint in a blender just until minutest is finely chopped
2
Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes
3
Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine
4
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)
5
Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids
6
Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes
7
Freeze custard in ice cream maker
8
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
9
Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang
10
Freeze until completely firm, at least 3 hours
11
Make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor)
12
Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved
13
Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth
14
Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes
15
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
16
Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides
17
Chill on baking sheet until set, about 1 hour
18
Blend together cream, milk, and mint in a blender just until minutest is finely chopped
19
Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes
20
Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine
21
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)
22
Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids
23
Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes
24
Freeze custard in ice cream maker
25
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
26
Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang
27
Freeze until completely firm, at least 3 hours
28
Make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor)
29
Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved
30
Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth
31
Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes
32
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
33
Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides
34
Chill on baking sheet until set, about 1 hour
35
Coat terrine: Remove terrine from freezer and open flaps of parchment
36
Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap
37
Remove mold and discard parchment
38
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
39
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)
40
Immediately freeze terrine until chocolate is firm, at least 1 hour
41
Starting from seam, peel parchment off both sides of terrine
42
Trim excess chocolate from seam with kitchen shears and trim open ends with a knife
43
Invert terrine onto a platter and peel parchment off top
44
Remove terrine from freezer and open flaps of parchment
45
Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap
46
Remove mold and discard parchment
47
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
48
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)
49
Immediately freeze terrine until chocolate is firm, at least 1 hour
50
Starting from seam, peel parchment off both sides of terrine
51
Trim excess chocolate from seam with kitchen shears and trim open ends with a knife
52
Invert terrine onto a platter and peel parchment off top