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Food
'What a Chunk of Chocolate' Ice Cream Terrine

This is a simplified version of the recipe that appears in Marcel Desaulniers' masterful "Desserts to Die For." Be sure to use unsalted peanuts, as salted peanuts will hinder the pie from setting properly.

  • 1 1/4 cups semisweet chocolate chips
  • 1/2 cup toasted unsalted peanuts
  • 1/2 cup raisins
  • 1 quart white chocolate ice cream, softened in the fridge for about 20 minutes

Put the chocolate chips in a microwave-proof bowl and microwave on high for 30 seconds. Stir and continue microwaving in 10-second increments until chocolate has melted, stirring between each pulse. Stir in peanuts and raisins and pour mixture out onto a cookie sheet covered with parchment paper. Working quickly, use a spatula to spread the mixture out to an area roughly 8 inches by 10 inches.

Place chocolate bark in freezer for 10 or 15 minutes to help it solidify. Break into small pieces, to yield a scant 3 cups of bark.

Fold the chocolate bark pieces into the white chocolate ice cream and use a spatula to transfer the mixture into a 9-by-by-4-inch loaf pan, smoothing the top. Cover tightly with plastic wrap and freeze for at least 1 full day before cutting into slices and serving.

Makes about 1 1/2 quarts, to serve 8 to 10.

Sunday, September 01, 2002

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