COFFEE ICE CREAM TERRINE
Try this twist on a favourite childhood ice-cream dessert with coffee and chocolate layers. Made with just five ingredients, it's a great make-ahead pud
Provided by Esther Clark
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.
- Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.
- Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.
Nutrition Facts : Calories 387 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
OATMEAL PRALINE ICE CREAM WITH WARM BERRY SAUCE
Categories Gin Milk/Cream Ice Cream Machine Egg Dessert Freeze/Chill Frozen Dessert Blackberry Raspberry Oat Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- For praline:
- Preheat oven to 375°F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.
- Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Pour praline out onto same baking sheet. Cool completely.
- Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
- For ice cream:
- Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.)
- For sauce:
- Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.)
- Scoop ice cream into goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.
OATMEAL PRALINE ICE CREAM TERRINE
The twist here is that the praline is made with oats rather than nuts.
Yield Makes 8 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spread oats evenly over large baking sheet. Bake until golden brown, about 5 minutes. Cool on rack.
- Butter baking sheet. Stir 1 cup sugar and 3 tablespoons water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until liquid is deep amber in color, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Remove from heat. Stir in oats. Spoon mixture onto prepared baking sheet. Cool praline mixture completely. Chop praline into 1/4-inch pieces.
- Bring remaining 1 cup sugar and 1 cup water to boil in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Boil until syrup is reduced by half, about 10 minutes. Cool.
- Whisk syrup and egg yolks in medium bowl to blend. Bring milk to simmer in small saucepan. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and registers 190°F on candy thermometer, about 3 minutes (do not boil). Strain custard into large bowl. Refrigerate custard until cold, at least 2 hours.
- Line 9x5x2-inch metal loaf pan with plastic wrap, leaving overhang. Beat cream in bowl until stiff peaks form. Fold whipped cream and chopped praline into custard. Pour mixture into prepared pan; smooth top. Cover with plastic; freeze at least 8 hours. (Can be prepared 3 days ahead.)
- Melt butter in heavy medium skillet over medium heat. Add breadcrumbs and sauté until golden, about 8 minutes. Remove from heat. Mix in brown sugar. Cool.
- Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Press breadcrumbs crumb onto terrine. Slice terrine.
OATMEAL PRALINE CAKE
An easy spice cake. An old recipe of my grandmother's.
Provided by Lesa Caruso
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h50m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.
- In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 91.5 g, Cholesterol 99.7 mg, Fat 23 g, Fiber 3.1 g, Protein 6.6 g, SaturatedFat 11.8 g, Sodium 226.1 mg, Sugar 67 g
OATMEAL ICE CREAM
Make and share this Oatmeal Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
- In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
- Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
- Slowly beat the hot oatmeal into the egg mixture.
- Let the mixture cool slightly; stir in the cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
- *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
- *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
- *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
- *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
- *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.
Nutrition Facts : Calories 2447.2, Fat 166.1, SaturatedFat 98.7, Cholesterol 1186.8, Sodium 1563.9, Carbohydrate 212.5, Fiber 4.6, Sugar 151.2, Protein 37.9
PRALINE ICE CREAM
If you're a caramel lover, you'll want to try this homemade praline ice cream topped with a rich caramel sauce. I've made this recipe for many ice cream socials at church. -Julia Register, Huntersville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 quarts ice cream (2-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.
Nutrition Facts : Calories 611 calories, Fat 43g fat (25g saturated fat), Cholesterol 146mg cholesterol, Sodium 176mg sodium, Carbohydrate 55g carbohydrate (54g sugars, Fiber 0 fiber), Protein 4g protein.
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