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1
Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
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2
Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross.
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3
Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides.
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4
Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon.
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5
Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes.
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6
Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans.
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7
Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes.
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8
Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans.
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9
Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour.
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10
To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap.
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11
Cut into slices using a knife dipped into warm water and wiped clean after each slice.
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12
Serve on cold plates garnished with the remaining chocolate-covered espresso beans.
