Christmas Ice Cream Terrine

Every year I am struck by the absurdity of Christmas. We spend so much time, energy and money on one little ol’ day, when the most important part of the holiday is spending time with loved ones. The last couple of years, a combination of inability to take holidays and exorbitantly priced flights have resulted in me having an ‘orphan’s Christmas’. The first time was a huge novelty – drinking Champagne (with a capital C) with breakfast, watching an array of terrible movies and eating chips for lunch, and Sangiovese with homemade pizza for dinner – no pomp and circumstance, just good food and wine and quiet time. Last year was similar, highlighted by an impromptu cheese platter in the neighbours courtyard. This year, the novelty has worn off and I’m feeling all a bit lonely. Next year I might have to just get my act together and book some flights.

One thing that these quiet Christmases has made me realise is just how stress-filled Christmas often is. Not having to really worry about much more than making sure there is wine chilled is lovely. One of the best ways to achieve this AND have delicious food is to find recipes that can be prepared in advance. This is one of those recipes. 

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I am a dessert fiend and always have room for dessert even when there really is no spare room. If you follow me on Instagram you are familiar with my ice cream obsession – Christmas day simply has to involve ice cream in some form. 

Christmas Ice Cream Terrine

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This is a fairly simple recipe for a lovely dessert that looks so pretty and isn’t too rich after a huge meal. Based very loosely around a semifreddo, it is even easier to make and doesn’t involve any cooking. Layers of cherry, pistachio and white chocolate ice cream look and taste like Christmas and are sure to tempt even the fussiest of relations.

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The secret to getting the pretty layers is to make it gradually throughout the day. Making each layer only takes about 15 minutes, then it is best to let it set in the freezer for 2 hours. I made the cherry layer before having a smoothie and heading to the gym, the pistachio layer after arriving home from the gym, then I caught up with a friend and finished off with the white chocolate layer in the afternoon. The terrine will then keep well covered in the freezer for at least a week. One less thing you have to worry about on Christmas day. 

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This post is part of Dancing Through Sunday‘s

virtual christmas lunch

For the complete party experience, make sure you check out the other recipes:

84th and 3rd – Nectarine Almond Streusel French Toast 

Dancing Through Sunday – Vegetarian Stuffing Balls

The Alimental Sage – Festive Summer Salad

The Brikk Kitchen – Passionfruit Raspberry Pavlova Iceceam

Whats for Eats – Sugar Crunch Cookies

 

Christmas Ice Cream Terrine
An easy layered Christmas dessert that can be made in advance- featuring layers of cherry, pistachio and white chocolate semifreddo
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Prep Time
1 hr
Prep Time
1 hr
Ingredients
  1. 6 egg whites
  2. 6 Tablespoons of icing sugar
  3. 2/3 cup (200g) condensed milk
  4. 2 cups double cream
  5. 120g fresh cherries
  6. 1/4 cup raw pistachio nuts
  7. 60g (2 oz) white chocolate melts
To Serve
  1. 1 Tbsp pistachio nuts
  2. 60g (2 oz) white chocolate melts
  3. Sprinkles or decorations to serve
Instructions
  1. Line a large loaf tin (10cm x 20cm) with baking paper (see notes)
For the cherry layer
  1. In a medium bowl beat 2 egg whites until stiff peaks form, add 2 Tbsp icing sugar and beat until stiff and glossy.
  2. Gently stir in 1/3 cup condensed milk, mixture will lose air but remain silky
  3. Remove pits from cherries and roughly chop.
  4. Mash or blend 1/4 of the cherries to release their juice.
  5. Gently fold chopped cherries, cherry pulp and 2/3 cup of double cream into the mixture.
  6. Using an upturned side plate to prop the loaf tin on a slant, pour the cherry mixture into the tin and place in the freezer (still using the side plate to keep the tin slanted) for 2 hours
For the pistachio layer
  1. Preheat oven to 180C
  2. Bake pistachios for 10 minutes until just golden (you can bake the pistachios to be used for serving at the same time).
  3. Allow nuts to cool to room temperature before blending to make a fine powder
  4. In a medium bowl beat 2 egg whites until stiff peaks form, add 2 Tbsp icing sugar and beat until stiff and glossy.
  5. Gently stir in 1/3 cup condensed milk, mixture will lose air but remain silky.
  6. Fold through pistachio powder and 2/3 cup of double cream
  7. Using an upturned side plate to prop the loaf tin the other way, pour the pistachio mixture into the tin and place in the freezer (still using the side plate to keep the tin slanted) for 2 hours.
For the white chocolate layer
  1. In a medium bowl beat 2 egg whites until stiff peaks form, add 2 Tbsp icing sugar and beat until stiff and glossy.
  2. Place the white chocolate in a small bowl and heat for 15-20 seconds at a time, stirring after each time until just melted and smooth, allow to cool to room temperature
  3. Fold melted chocolate and 2/3 cup double cream into eggs.
  4. Placing baking tin flat on the bench, pour in white chocolate mixture until level with top of tin.
  5. Place in the freezer to set at least 2 hours.
To serve
  1. Place serving plate in freezer for 5 minutes to chill
  2. Place the extra white chocolate in a small bowl and heat for 15-20 seconds at a time, stirring after each time until just melted and smooth, allow to cool to room temperature.
  3. Roughly chop pistachios
  4. Carefully run a spatula or knife around the edge of the terrine between the tin and baking paper.
  5. Using the overhanging baking paper as handles, gently lift the terrine to ensure it is free of the tin.
  6. Place inverted serving plate on top of the tip and invert terrine onto plate
  7. Remove baking paper.
  8. Drizzle terrine with white chocolate and top with pistachios and sprinkles.
Notes
  1. When lining the loaf tin I cut pieces to make a large cross in the bottom of the tin, allowing for a significant overlap to help you remove the terrine from the tin.
  2. When adding the other ingredients to the beaten egg whites, be gentle and try to keep as much air in the mixture as possible. This will ensure the ice cream doesn't set too hard.
  3. Placing the serving plate in the freezer before serving inverting the terrine onto it will help prevent the terrine from melting.
  4. Can be made up to a week in advance.
  5. I usually top with chocolate and pistachios just before serving but this can be done a few hours in advance to save last minute stress.
Champagne and Chips http://www.champagneandchips.com/

 

 

12 comments on Christmas Ice Cream Terrine

  1. Bec
    December 18, 2015 at 9:23 am (2 years ago)

    Oh my gosh this looks fantastic!!!!!

    Reply
  2. Claudia | The Brick Kitchen
    December 18, 2015 at 1:10 pm (2 years ago)

    YES the Christmas day stress is such a polar opposite to the main focus of family/friendship etc – such a huge build-up to one little day, I totally agree. Your semifreddo looks amazing too – I tend towards frozen Christmas desserts too, both due to the minimal on the day prep and the weather!! Love the 3 flavours you have going on too <3

    Reply
  3. Nina | Whats for eats
    December 18, 2015 at 1:51 pm (2 years ago)

    Gorgeously festive Nicole and a beautiful technique with the layers. I would have to sub the pistachios out though – maybe I will try the good ol’ Neapolitan and make one of the layers chocolate! Merry Christmas 🙂

    Reply
  4. Sammie @ The Annoyed Thyroid
    December 18, 2015 at 4:16 pm (2 years ago)

    With all the pistachio, cherry and double cream action – this looks amazing and I bet it tastes fantabulous too! I pronounce you the Christmas Dessert Queen!

    Reply
  5. Camilla
    December 19, 2015 at 2:41 pm (2 years ago)

    This looks SO delicious lady!

    Reply
  6. JJ - 84thand3rd
    December 20, 2015 at 6:46 pm (2 years ago)

    Yay for ice cream – and I absolutely adore how you made those layers! Best wishes for a lovely Christmas no matter where you’re celebrating. xx

    Reply
  7. Lisa @ Chocolate Meets Strawberry
    December 23, 2015 at 8:29 pm (2 years ago)

    This looks amazing Nicole! You are incredibly talented. I’m a total ice cream tragic too. The only problem is, we don’t have a freezer – I kid you not! I am absolutely itching to get one. I usually have to settle with buying a single-serve one on a stick from the Streets freezer when I stop to fill up at a petrol station. Yep, the struggle is real! Fortunately, we’re heading down south tomorrow to visit family for Christmas (where freezers abound), so I’m relieved that I can count on some ice cream this year! I hope you have a fantastic Christmas!

    Reply
    • Nicole Bilson
      January 1, 2016 at 4:46 pm (2 years ago)

      Oh My Goodness!! How do you survive without a freezer? Well, you already answered that- petrol stations. But still!
      I hope your Christmas was glorious and filled with ice cream 🙂

      Reply

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