Chocolate-Covered Mint Ice Cream Terrine

Chocolate-Covered Mint Ice Cream Terrine
Photo by Romulo Yanes

Ingredients

  • 1 ½ cups heavy cream
  • 1/3 cup water
  • ¼ cup heavy cream
  • 1 tablespoon crème de menthe or 1 tablespoon sugar
  • ¼ cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 3 ½ ounces fine-quality bittersweet chocolate (preferably 70% cacao)
  • + 7 more ingredients
    • 1 ice cream maker
    • 1 12- by 2- by 2-inch metal terrine mold or a 3-cup rectangular terrine or loaf pan
    • 4 large egg yolks
    • 3 tablespoons sugar
    • 2/3 cup whole milk
    • 1 cup fresh mint leaves
    • 1 small offset spatula

Blend together cream, milk, and mint in a blender just until minutest is finely chopped. Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes. Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan ...

View full recipe at Epicurious

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