Ice Cream Terrine with Sauteed Peaches
Ingredients
For the Terrine:
For the Peaches:
Directions
- For 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.
- For Peaches:
- Melt butter in a skillet or saute pan over medium high heat. Add sugar, peaches, a pinch of cardamom and salt.
- Saute 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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