Recipe created and provided by Chef Crusco Catering in Austin, Texas
- 2 varied flavors of ice cream about 1-2 cups each
- I used 2 cups of Vanilla and 1 cup of Chocolate
- 1-2 cups Fruit of any choice (I used fresh blueberries and Chef Crusco’s Canned Peaches)
- Line a regular loaf pan with plastic wrap making sure to leave long ends extending so you can lift the frozen cake out when you want to cut into it.
- Cut the blueberries into 1/6 inch thin slices and set aside. Cut the peaches into small chunks and set aside.
- Starting with your first layer (Vanilla in this case and only 1 cup) take out the ice cream from the freezer and put it in a small bowl. Mash it with a spoon until it becomes a spreadable consistency.
- Spread the softened ice cream out into an even layer across the bottom of the loaf pan. Put in the freezer to harden up for about 30 minutes or so. Once hard, remove from the freezer and top with half the blueberries and peaches.
- Then top the fruit with a layer of Chocolate ice cream and again back into the freezer to harden up.
- Once hard, remove from the freezer and place another layer of blueberries and peaches.
- Place the final layer (remaining 1 cup of Vanilla) on top of the fruit until you almost fill the loaf pan to the very top. Cover with plastic and put in the freezer for at least 2 hours (best to let sit over night).
- When ready, take the terrine out of the freezer and let sit at room temperature for 5 minutes. Lift the terrine out of the pan using the ends of the plastic wrap. Flip it upside down on a platter and carefully peel away the plastic.
- Cut the terrine in 2 inch slices. Place 2 slices overlapped onto the plate. Garnish with fresh berries, mint or anything else you may like to add (Chocolate sauce, whipped cream, nuts, etc..) Enjoy!