Ingredients
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
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.
