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1
Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides.
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2
Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes.
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3
Spread sorbet evenly in bottom of prepared loaf pan.
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4
Place loaf pan in freezer.
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5
Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes.
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6
Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer.
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7
Return loaf pan to freezer.
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8
Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet.
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9
Fold plastic wrap overhang over terrine; cover with aluminum foil.
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10
Freeze terrine overnight.
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11
(Terrine can be made 4 days ahead.
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12
Keep frozen.)
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13
Stir blackberry jam in heavy medium saucepan over medium-low heat until melted.
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14
Stir in grated lemon peel and fresh lemon juice.
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15
Cool to room temperature.
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16
Stir in fresh blackberries, crushing some with fork to release juices.
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17
Refrigerate compote until cold, at least 2 hours and up to 1 day.
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18
Stir sliced fresh mint into blackberry compote.
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19
Invert terrine onto platter; peel off plastic wrap.
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20
Cut terrine into slices.
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21
Serve with blackberry compote.
