Lunch: Ice Cream Terrine with Sauteed Peaches
Ingredients
4 cups of vanilla ice cream, slightly softened
2 cups of peach ice cream, slightly softened
Instructions
For Terrine: Line a small loaf pan with plastic wrap. Scoop 2 cups vanilla ice cream into the bottom and smooth to form a layer. Refrigerate 30 minutes. Repeat with the peach ice cream followed by the remaining vanilla ice cream, freezing 30 minutes between layers. Once complete, freeze for a minimum of 4 hours to overnight. For Peaches: Melt butter in a skillet or saute pan over medium high heat. Add sugar, peaches, a pinch of cardamom and salt. Saute 3 to 5 minutes until soft and coated. To serve, remove terrine from freezer, submerge in warm water to release it, turn out on a serving platter and top with the peach mixture. Slice and serve.
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Nutrition Facts
Serving Size: 0
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |