White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce
4.6
(16)
An elegant terrine with pretty layers of walnut praline and homemade white chocolate ice cream. Do-aheads: praline, 3 days; sauce, 1 day; entire terrine, 3 days.
Ingredients
Praline
Terrine
For praline:
Step 1
Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
For terrine:
Step 2
Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
Step 3
Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
Step 4
Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
Step 5
Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
Step 6
Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.
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Reviews (16)
Back to TopMy MIL made this; she doesn't review so I will. My SIL & I thought this was the BEST DESSERT WE'VE EVER HAD. She subbed pecans for walnuts and used more jam, to taste, in the sauce. I will definitely be making it (for a special occasion).
Anonymous
The Great Smoky Mountains
1/3/2010
This is really very good and looks a great deal more difficult than it is. I love the tartness of the blackberry sauce compared with the sweetness of the ice cream and praline. Things I would do next time; use pecans instead of walnuts and skip the 6 hour freeze. The ice cream needs to be pliable to mold into the loaf pan, so I think it would be hard enough coming out of the ice cream freezer to do that.
Anonymous
Johnson City, TN
12/26/2008
This recipe is incredible. I am planning to use it for a formal dinner party this weekend, so I tested it ahead of time. I am going to try heating the sauce to remove some rather unattractive but small dark lumps of the preserves. I am sure it will be a success.
Anonymous
Chicago
11/28/2005
I would add some sugar to the sauce. Wonderful recipe. My only complaint was that it was melting as I was cutting it. Had to move quickly. Havent made homemade icecream enough to know how to keep it firm. I did let it sit overnight. Would make again.
leslie1017
8/1/2005
I made this for Christmas and it was so delicious! I used pecans instead of walnuts (in TX we use pecans) and it was great. The ice cream would be wonderful by itself too!
ctduvall
Dallas
2/5/2005
This is a wonderful recipe, and got rave reviews at a recent dinner party. I did make a change with the blackberry sauce. I sprinkled the mashed blackberries with 1 tsp. of sugar. When adding the raspberry preserves, I put the mixture on a low burner, stirring until disolved, and also added 2 tbs. super fine sugar.
oakmont
gainesville. fl.
1/10/2005
I was amazed at the simplicity in the preperation to wow-factor ratio. It was a huge hit at our Christmas party. Elegant and unexpected.
allisue
Denver, CO
1/9/2005
Delicious recipe. To the cook in Colorado, "pour the custard into the ice cream maker" refers to the egg, cream, sugar, white chocolate mixture which is a custard. The richest ice creams are custard based (egg, cream, sugar).
wendyolson
Calgary, AB
1/6/2005
I haven't actually made this recipe, but in answer to how to make this without an ice cream maker, I have made a very similar dish and not used any form of specialized equipment, but the recipe called instead of sugar and whole milk for condensed milk (which is sweet on its own) and all you need do is fold in the beaten egg yolk, the whipped cream and pour into a pan to freeze. It was simple, easy, and you could make it any flavour you wanted (oreo cookie, candy cane for the holidays, white chocolate as above...)
volleygrrl
Ottawa, ON, Canada
1/6/2005
I made this for a fund-raiser at my church. The only thing I did differently was to double the berry sauce and put some on the BOTTOM as well as the top. If anyone is interested, find a shop that sells fruit/chocolate powders - I combined cocoa and raspberry powders and did a fine dusting all over the plate as a garnish, and the 40+ crowd's reaction gave me goose-bumps!
michaelius
Alta, WY.
1/5/2005
I made it for Christmas. I choped the praline fine. My family requested I keep this recipe. I had some left over which I melted and used as a sauce on desert crepes on New Years.
Anonymous
Tor,ON
1/5/2005
做这道菜的假期,每个人都大加赞赏about it!! To answer the previous person's question...I donot own an ice cream maker so I purchased some vanilla gelato, softened it slightly, and added melted white chocolate to it. It worked perfectly! I will definitely be making this again.
tree1456
Alameda, CA
1/5/2005
Does anyone have an idea regarding a way to make this without an ice cream maker?
Anonymous
Cleveland, OH
1/5/2005
Haven't made this, but I have a question-I don't have an ice cream maker so is there anyway to adapt it for someone who doesn't have one? And second was would "process custard in ice cream maker" mean? Thanks!
nakomis
Colorado
1/5/2005
I made this for Christmas dinner and it was really wonderful. It takes quite a bit of time, but it can be done in stages and is well worth the effort. It is delicious and beautiful -especially with the blackberry- raspberry sauce. I agree with the previous cook that I'd chop the praline a little smaller next time. I didn't have a very straight or elegant-looking line of praline across the terrine (no one seemd to mind though)! This recipe is a definite 'keeper' for special occasions.
Anonymous
Kansas City, MO
12/28/2004
