Description
This easy festive terrine is a great make-ahead dessert to stash in the freezer for unexpected guests over the festive period.
Ingredients
Scale
- 100g (3.5 oz) Sultanas
- 3 tbsp Disaronno
- 500g (1 pint) Tub Honey, Walnut & Cream Haagen-Dazs
- 100g (3.5 oz) Crunchy Amaretti Biscuits, lightly crushed
Instructions
- Put the sultanas and Disaronno into a small saucepan over a medium low heat. Allow the liquid to simmer (but not boil) until the sultanas are plump and have absorbed the liquor, and there is less than 1 tbsp of liquid left in the pan.
- Meanwhile, line a loaf tin with a double layer of cling film, take the ice cream out of the freezer to soften slightly, and lightly crush the amaretti into manageable pieces.
- Once the ice cream had reached the stage where you can just about scoop it (you want to keep it as frozen as possible throughout this next step, so work as quickly as you can!), scoop it out into a large bowl and add the contents of the saucepan and the crushed amaretti.
- Using a mixing spoon, mash everything together until the sultanas and biscuit pieces are well distributed, and spoon the whole mixture into the loaf tin.
- Press it into the corners, smooth over the top, fold any excess cling film over to cover it, and put it back in the freezer straight away for at least 2 hours, or until it is frozen solid.
- Using Haagen-Dazs, using a large, sharp knife you can cut clean slices straight out of the freezer, but with other ice cream brands you may need to take your terrine out a little in advance.