Passionfruit and white chocolate ice cream terrine
All you need is a handful of ingredients to create this passionfruit and white chocolate ice cream terrine recipe. Slice and use to make ice cream sandwiches with ginger wafers or large cookies
- 20 mins preparation
- 6 hrs marinating
- Serves 4
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Ingredients
- 4 egg yolks
- 1/2 cup caster sugar
- 300 millilitre cream
- 1 cup chopped white chocolate
- 1/4 cup lemon curd
- 1/4 cup passionfruit pulp or sauce, plus extra to garnish
Method
- 1Line a terrine or loaf tin (this recipe used a 24cm x 8cm terrine) with plastic wrap.
- 2Using an electric beater, beat the egg yolks and sugar for 4-5 minutes until thick, pale and fluffy.
- 3Whip the cream until soft peaks form then fold through the white chocolate, lemon curd and passionfruit.
- 4Fold cream mixture into the fluffy egg yolks then pour into the terrine or tin. Freeze for at least 6 hours or until solid.
- 5To serve, invert onto a serving platter, remove tin or terrine and peel off the plastic wrap. Drizzle ice cream terrine with a little extra passionfruit pulp.
Notes
- Serves 4-6. - The terrine can be made in advance and frozen for up to 1 week.
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