18 Jul Lemon Blackberry Ice Cream Terrine
Lemon Blackberry Ice Cream Terrine
Indulge in the delightful Lemon Blackberry Ice Cream Terrine, featuring a perfect balance of tartness, sweetness, creaminess, and a refreshing cold texture. This dessert can be prepared in advance and is perfect for family get-togethers and laid-back summer days. Present the sliced layers of the dessert on a large platter garnished with fresh blackberries for an elegant serving.
Equipment
- 18" stainless steel mud pan
- 1 pastry rubber spatula
- 1 Metal off-set spatula
Ingredients
- 2 gallons real vanilla bean ice cream optional vanilla Lactaid ice cream
- 2 pints blackberries fresh
Lemon Curd
- 4 large egg yolks
- 1 cup sugar granulated
- 1/2 cup lemon juice freshly squeezed
- 1 pinch salt Diamond
Blackberry Sauce
- 12 ounces blackberries frozen
- 3/4 cup water
- 1/2 cup sugar granulated
- 1 Tablespoon lemon juice
- 1/4 teaspoon black pepper freshly ground
- 1 pinch salt kosher
- 1 1/2 teaspoons cornstarch mixed with equal parts water for the slurry
- 2 pints blackberries fresh for garnishing on top of the terrine
Instructions
Lemon Curd
- Combine all ingredients in a small saucepan. Stir continuously to prevent the mixture from sticking to the bottom of the pan. Let it cool, and then refrigerate.
Blackberry Sauce
- Stir the mixture gently until the sugar has completely dissolved and is well combined. Heat the mixture until it reaches gently, then slowly pour in the cornstarch slurry. Once the mixture comes to a rolling boil, remove it from the heat and allow it to cool. Finally, refrigerate the mixture until it's ready to be used.
How to Make The Ice Cream Terrine
- To prepare the 18-foot stainless steel mud pan, line it with plastic wrap, leaving enough to cover the top. This type of wrap is known as Saran Wrap, cling film, or food film wrap.
- Slowly add two gallons of ice cream to a KitchenAid mixer fitted with the paddle attachment. Start the mixer at low speed and gradually increase it as the ice cream softens, ensuring it reaches a smooth and creamy consistency.
- Begin by layering the softened ice cream into the bottom and up the sides of the pan, creating a half-inch layer. Then, layer ladyfingers, followed by a layer of blackberry sauce, another layer of ice cream, a layer of ladyfingers, a layer of lemon curd, and another layer of ice cream. Cover the top with plastic wrap and freeze.
Notes
Note: When shopping at Home Depot, you can find an 18-inch stainless steel mud pan in the section where drywall and plaster tools are located. Additionally, if you are lactose intolerant, you can opt for vanilla lactaid ice cream as an alternative.
Tried this recipe?Let us know how it was!
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