Mocha Ice Cream Terrine

1. 1

   Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan

2. 2

   Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross.

3. 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.

4. 4

   Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon.

5. 5

   Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes.

6. 6

   Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans.

7. 7

   Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes.

8. 8

   Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans.

9. 9

   Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour.

10. 10

    To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap.

11. 11

    Cut into slices using a knife dipped into warm water and wiped clean after each slice.

12. 12

    Serve on cold plates garnished with the remaining chocolate-covered espresso beans.

* Per serving · 4 servings · Values may vary.