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Chunk of Chocolate Ice Cream Terrine




Source of Recipe


Internet


List of Ingredients




1 1/4 cups semisweet chocolate chips
1/2 cup toasted unsalted peanuts
1/2 cup raisins
1 quart white chocolate ice cream, softened in the fridge for about 20 minutes

Put the chocolate chips in a microwave-proof bowl and microwave on high for 30 seconds. Stir and continue microwaving in 10-second increments until chocolate has melted, stirring between each pulse. Stir in peanuts and raisins and pour mixture out onto a cookie sheet covered with parchment paper. Working quickly, use a spatula to spread the mixture out to an area roughly 8 inches by 10 inches.

Place chocolate bark in freezer for 10 or 15 minutes to help it solidify. Break into small pieces, to yield a scant 3 cups of bark.

Fold the chocolate bark pieces into the white chocolate ice cream and use a spatula to transfer the mixture into a 9-by-by-4-inch loaf pan, smoothing the top. Cover tightly with plastic wrap and freeze for at least 1 full day before cutting into slices and serving.

Makes about 1 1/2 quarts, to serve 8 to 10.



Recipe