White Chocolate Praline Ice Cream Terrine With Blackberry-Raspberry Sauce

Serves: 4

Magnus Pfeffer

1 January 1970

Based on User reviews:

51

Spice

51

Sweetness

51

Sourness

40

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1 cup

Sugar

1 cup

Water

1 tsp

Cream Of Tartar

1.333333 cups

Walnut (coarsely chopped)

4 large

Egg Yolk

1.5 cups

Heavy Whipping Cream

1.5 cups

Whole Milk

230 g

White Chocolate (high-quality)

1 tsp

Vanilla Extract

Directions:

1

For praline: Line rimmed baking sheet with foil

2

Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves

3

Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes

4

Add nuts; stir with wooden spoon until coated with syrup

5

Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer

6

Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula

7

Let praline stand until cool and firm, about 1 hour

8

Break praline into irregular pieces

9

Set aside a few pieces for garnish

10

Coarsely chop remaining praline

11

(Can be made 3 days ahead

12

Store airtight at room temperature

13

) Line rimmed baking sheet with foil

14

Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves

15

Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes

16

Add nuts; stir with wooden spoon until coated with syrup

17

Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer

18

Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula

19

Let praline stand until cool and firm, about 1 hour

20

Break praline into irregular pieces

21

Set aside a few pieces for garnish

22

Coarsely chop remaining praline

23

(Can be made 3 days ahead

24

Store airtight at room temperature

25

) For terrine: Whisk yolks in bowl to blend

26

Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves

27

Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil)

28

Transfer custard to 4-cup measuring cup; cool slightly

29

Place white chocolate in medium metal bowl

30

Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth

31

Remove bowl from over water

32

Gradually whisk warm custard into melted chocolate

33

Mix in vanilla

34

Cover and chill custard at least 4 hours and up to 1 day

35

Process custard in ice cream maker

36

Transfer ice cream to container; cover and freeze at least 6 hours or overnight

37

Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang

38

Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline

39

Spread half of remaining ice cream over; sprinkle with remaining chopped praline

40

Spread remaining ice cream over

41

Fold plastic wrap over to cover

42

Freeze overnight

43

(Can be made 3 days ahead

44

Keep frozen

45

) Whisk yolks in bowl to blend

46

Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves

47

Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil)

48

Transfer custard to 4-cup measuring cup; cool slightly

49

Place white chocolate in medium metal bowl

50

Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth

51

Remove bowl from over water

52

Gradually whisk warm custard into melted chocolate

53

Mix in vanilla

54

Cover and chill custard at least 4 hours and up to 1 day

55

Process custard in ice cream maker

56

Transfer ice cream to container; cover and freeze at least 6 hours or overnight

57

Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang

58

Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline

59

Spread half of remaining ice cream over; sprinkle with remaining chopped praline

60

Spread remaining ice cream over

61

Fold plastic wrap over to cover

62

Freeze overnight

63

(Can be made 3 days ahead

64

Keep frozen

65

) Invert terrine onto platter; remove plastic wrap

66

Serve terrine with sauce and garnish with reserved praline pieces

67

Invert terrine onto platter; remove plastic wrap

68

Serve terrine with sauce and garnish with reserved praline pieces