food for thought

by michelle

ice cream terrine

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I chose Asian flavours for this pastel creation, once again inspired by Jeni’s Splendid Ice Creams. The advantages of this ice cream terrine are that it’s prepared ahead of time, easy to keep servings to an even size and it looks attractive too!

ice-cream-terrine

The three flavours I made were guava and tamarind, salted coconut and kaffir lime leaf. For the guava and tamarind I used canned guavas. Measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 6 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ½ of a cup of sugar and 2 tablespoons of glucose (in Australia I use this in place of light corn syrup). Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. Place the drained guavas, 3 tablespoons of softened cream cheese and ⅛ of a teaspoon of salt in a food processor and process until smooth. Combine with the hot milk mixture until smooth. Add concentrated tamarind paste 1 teaspoon at a time to taste. Churn, spread evenly into a plastic-lined terrine mould and freeze until firm. For the salted coconut flavour measure 2 cups of coconut milk using 2 tablespoons of it to make a slurry with 5 teaspoons of cornflour. Add 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of glucose. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and stir in the cornflour slurry then return to the heat and allow to thicken. In a bowl whisk 3 tablespoons of cream cheese with ¼ of a teaspoon of salt. Whisk in the hot coconut mixture until smooth. Taste for salt and add more if necessary. Cool, churn and spread into the terrine mould over the guava and tamarind ice cream. Freeze until firm. Finally, for the kaffir lime leaf flavour, measure 2 cups of milk and remove 2 tablespoons of the milk to make a slurry with 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of glucose. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Now crush 10-12 fresh kaffir lime leaves into the hot mixture and allow them to steep as the mixture cools. When ready to churn strain out the lime leaves and add a few drops of green food colour. Spread the ice cream into the terrine mould and freeze until firm. When ready to serve, remove the terrine from the mould and cut it with a sharp knife dipped into hot water.

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