Christmas Cooking #4

Cool things

While we did enjoy a traditional Christmas Pudding, for something different to go with it, I made an icecream terrine.  One layer is store-bought chocolate icecream, although in this case there was milk and dark chocolate in the tub, so it was easy to get a great marbled effect.

The second layer was some vanilla icecream, with four mince pies chopped through it.  I took the tops off the pies to get the right amount of pastry in the mix, and it ends up with a lovely “cookies and cream” feel.  The two layers worked well together, with the taste of the mince pies blending well with the chocolate.

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