Even though the weather is still warm around these parts, I'm starting to get into the fall spirit. A couple weekends ago the weather teased us with temps dipping into the 60s in the mornings, and I began to smell fall in the air and think about Halloween and pumpkin pie. Fall is my favorite season. I enjoy the crisp weather, wearing jeans again, sipping hot cider, taking walks, watching the leaves falls, picking pumpkins, and turning on the oven to bake. Call me nostalgic.
In the spirit of fall, I decided to make a terrine inspired by a classic Halloween candy - Candy Corn. To be honest, I'm usually not a fan of the stuff. I can eat one or two pieces and I'm done. But the sweet honey flavor of the candy seemed like the perfect flavor to add to an ice cream base. In the spirit of adventure I decided to make an ice cream terrine for the first time. Its actually not very difficult, it just takes a little more time to make because there are multiple ice cream flavors.
This terrine is layered with chocolate, candy corn, and vanilla ice creams to make it look like a harvest candy corn. Although I chose ice creams for a fall color theme, any comination of ice cream or sorbet flavors can be combined to make a beautiful terrine. Below you find the recipe for Candy Corn ice cream and instructions for making the terrine. Enjoy!
Candy Corn Ice Cream
Recipe adapted from Culinary Concoctions
Candy corn ice cream is simple and easy to make, but the high sugar content makes it a soft ice cream so be sure to allow the candy corn layer of the terrine freeze for a couple hours before adding the third layer.
2 cups heavy cream
13 ounces candy corn
1 cup whole milk
Using a medium saucepan, heat 1 cup cream and candy corn over medium heat. Stir occasionally, heating until candy corn is mostly dissolved. Do not allow mixture to boil. Remove from heat and add remaining cream and milk. Whisk to combine.
Pour ice cream mixture into a medium bowl through a fine mesh sieve to remove any candy corn pieces that have not dissolved. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Place in refrigerator until ready to use.
Pour the ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container or use in terrine recipe below. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze until firm, about 4 hours.
Candy Corn Terrine
A terrine is easiest to make with soft, freshly churned ice cream, so I suggest churning each ice cream as you need it. The chocolate ice cream I made for this terrine is Jeni Britton Bauer's Milkiest Chocolate Ice Cream in the World found in her book Jeni's Splendid Ice Creams at Home. The recipe for Sinful Chocolate Ice Cream on my recipes page would also work well, or feel free to use your favorite chocolate ice cream recipe.
Line a 9-by-5-inch loaf pan with parchment paper, draping over long ends of pan, leaving a few inches of overhang. Scoop vanilla ice cream into the bottom of the pan, making an even layer, leveling with a spatula. Place pan in the freezer and allow ice cream to set, about 1-2 hours. Remove from freezer and scoop an equal layer of candy corn ice cream on top, leveling with a spatula. Place pan in the freezer and allow ice cream to set, about 2 hours. Remove from freezer and filing remaining space with chocolate ice cream, leveling with a spatula. Fold over parchment and freeze until firm, 1-2 hours.
To unmold the terrine, unfold parchment and run a knife along the short edges to separate from pan. Turn pan over and remove parchment. Slice with a knife and serve immediately. You can also slice the terrine ahead of time, placing a piece of parchment between each layer and returning to freezer until ready to serve.