Fruitcake & Coffee Ice Cream Terrine |
|
 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
|
Great recipe to actually CONSUME that fruitcake, instead of using it as a door stop! (cooking time is actually freezing time) Ingredients:
2 cups fruitcake (from one large loaf see alternate presentations) |
1 1/2 quarts coffee ice cream |
Directions:
1. Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides.
2. Presentation #1:.
3. Crumble fruitcake into a medium sized crumble.
4. In a bowl stir together the crumbled fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top.
5. Presentation # 2:.
6. Layer icecream and slices of fruitcake in the loaf pan, starting with fruitcake and ending with fruitcake.
7. Freeze the ice-cream mixture for at least 8 hours or overnight.
8. Unmold the terrine onto a serving dish and serve it sliced.
|
|