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top using an offset spatula. Cover with plastic wrap and freeze
again for another 30 to 40 minutes, or until the peppermint
patty ice cream is hardened.
Finally, add the remaining 2 cups of the chocolate ice cream
on top of the hardened peppermint patty. Smooth well with an
offset spatula and cover with plastic wrap. Freeze for 1 to 2
hours, or overnight.
To serve, remove the terrine from the freezer and invert onto a
chilled plate. Remove plastic wrap and discard. To remove the
creases from the plastic wrap, run an offset spatula under warm
water and smooth the top and sides of the terrine so there are
no lines.
Slice and serve immediately on cold plates.
Nutritional information per serving (based on 10 servings):
Calories 355 (56% from fat) • carb. 37g • pro. 3g • fat 23g • sat. fat 14g
• chol. 78mg • sod. 50mg • calc. 73mg • fiber 1g
Frozen Raspberry Swirl Cheesecake
What better to do with cheesecake ice cream than make a frozen
cheesecake? Complete with the traditional graham cracker crust, this
version of an American classic will become a new favorite.
Makes 16 servings
1½ cups graham cracker crumbs
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
1 recipe Cheesecake Ice Cream (page 5), softened
2 cups Raspberry Mint Sorbet (page 17), softened
Preheat oven to 350°F.
Place graham cracker crumbs, sugar, cinnamon, and melted
butter in small bowl. Using a fork, mix until fully combined. Pat
crumb crust evenly into a 10-inch spring-form pan. Bake in pre-
heated oven for 15 minutes, or until crust is set and just starting
to color. Reserve on a cooling rack.
Spread the cheesecake ice cream evenly over the cooled gra-
ham crack crust. Cover with plastic wrap and freeze for about
15 minutes. Remove and then add the sorbet on top of the set
cheesecake ice cream and using a small spatula, swirl into the
ice cream. Note: This process works best if the ice cream is just
slightly firmer than the sorbet.
Cover with plastic; freeze for 3 to 4 hours, or overnight.
To serve, remove the “cheesecake” from the freezer and remove
from spring-form pan. Slice, using a sharp knife that has been
run under hot water, and serve immediately on cold plates.
Nutritional information per serving:
Calories 410 (57% from fat) • carb. 40g • pro. 5g • fat 26g • sat. fat 16g
• chol. 85mg • sod. 270mg • calc. 77mg • fiber 1g
Pistachio Birthday Cake
Makes 16 servings
½ cup unsalted butter, cubed
6 ounces semisweet chocolate, chopped
60 chocolate wafer cookies (Nabisco
®
brand works well)
1 recipe Pistachio Ice Cream (page 8), softened
½ cup chopped pistachios, toasted
In a heat-proof bowl set over a pot of simmering water, com-
bine the butter and chocolate. Stirring occasionally, let sit until
just melted. Reserve.