Sunday, June 3, 2007

Almond Ice Cream Terrine with Bittersweet Chocolate Truffles and Raspberry Sauce


Oh yeah, baby. You know what I like. Long wordy recipe titles.

This was my first attempt at an ice cream terrine. I first became interested in terrines about 3 years ago, when I made my first ice cream bombe. I've been collecting recipes ever since, and I've been holding on to this one for quite a while. I think they are awesome! This one is especially cool because there are chocolate truffles hidden inside and when you slice it, they look like cool brown polka dots!

I was only a little disappointed with the ice cream recipe, however, only because it calls for a cup of coarsely chopped almonds when it should have been no more than 1/2 cup. There were just too many nuts. So I will make that adjustment some day when I feel like making it again. I think next time I might try a white chocolate terrine, maybe with some almonds (1/4 cup only) and the truffles and raspberry sauce OF COURSE!

6 comments:

Ashley said...

Oooh, yummy. My mouth is watering just thinking of those trifles. I could eat a whole dish of those alone. But that ice cream you make is delicious--you give MugShotz a run for their money.

Ashley said...

And I just clicked on the link for your ice cream bombe--we have to do that for Abbey's birthday!

mom2mm said...

This looks SO yummy! You really do amaze me!

Jill said...

That looks soooo good!

jayne said...

Oh yum Katherine! You always amaze me with your food presentation-----

Sara said...

Putting the truffles inside the terrine is a really good idea, I'll have to try it out sometime. I was at a restaurant in Napa that put chocolate truffles inside of their molten cakes.

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