Matt's Ice Cream Terrine with Sautéed Peaches

By: Matt Armendariz
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As much as I love entertaining, I find it just a wee bit difficult to commit hours to my kitchen when everyone is outside enjoying summer. I want to heed the call of the margarita, of the ribs, of just about anything that happens outside during those warm summer evenings filled with great food and even better company. Who can blame me?

And yet I can't just open a package and call it a day. That just wouldn't be me. I'm always on the search for something special, an act that takes the everyday and elevates it slightly. When I found myself with extra peaches that wouldn't have lasted another day I put my thinking cap on and got to work. When fruit is this ripe, juicy and fragrant there's not much you need to do. Heck, there's not much you can do other than slice it and serve over your favorite ice cream. And yet the thought of bowl + scoop + fruit didn’t excite me as much as it normally does. Enter the terrine.

Take your favorite ice cream. In this case it was vanilla and peach. Layer it in a loaf pan, freeze it, top with sautéed peaches that have been slightly spiked with a tiny pinch of cardamom and slice to serve. Elegant, simple, and much easier than turning those peaches into a pie. Not that I don’t love pie, it’s just, well, margaritas are calling.

Matt's Ice Cream Terrine with Sautéed Peaches
For the Terrine:
4 cups of vanilla ice cream, slightly softened
2 cups of peach ice cream, slightly softened

For the Peaches:
3 large ripe peaches, peeled and cut into eighths
2 tablespoons unsalted butter
2 tablespoons brown sugar
a pinch of Cardamom and a pinch of salt

Terrine: Line a small loaf pan with plastic wrap. Scoop 2 cups vanilla ice cream into the bottom and smooth to form a layer. Refrigerate 30 minutes. Repeat with the peach ice cream followed by the remaining vanilla ice cream, freezing 30 minutes between layers. Once complete, freeze for a minimum of 4 hours to overnight.

Peaches: Melt butter in a skillet or sauté pan over medium high heat. Add sugar, peaches, a pinch of cardamom and salt. Sauté 3 to 5 minutes until soft and coated. To serve, remove terrine from freezer, submerge in warm water to release it, turn out on a serving platter and top with the peach mixture. Slice and serve.

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