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    Maple and Walnut Ice Cream Terrine

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    Maple and Walnut Ice Cream Terrine

    If you freeze this terrine overnight, transfer it to the fridge for 10 minutes or so before slicing. The frozen terrine will keep, well-wrapped, for about a week before the flavours start to dull. The extra egg whites can be frozen.

    • Preparation time: 20 minutes plus freezing
    • Cooking time: 10 minutes

    Serves: 6


    • 15 g butter
    • 70 g walnut halves, chopped
    • 190 ml maple syrup
    • 300 ml double cream
    • 4 eggs
    • 5 Blush oranges, pith cut away and sliced into rounds


    1. Line a 1kg loaf tin with clingfilm. Melt the butter in a frying pan over a medium heat; add the walnuts and 50ml maple syrup, plus a tiny pinch of salt. Cook, stirring, until sticky and caramelised. Set aside to cool
    2. To make the ice cream, heat 120ml maple syrup in a small pan until bubbling. Whisk 4 egg yolks in a heatproof bowl; slowly pour over the syrup. The mixture should be pale and thick. Whip the cream until it just holds soft peaks. In a separate bowl, whip 2 egg whites until firm
    3. Fold all three components together and pour into the lined tin. Sprinkle the walnut praline over the surface (it will sink); wrap and freeze for at least 4 hours, or overnight
    4. Turn the terrine out of the tin and remove the clingfilm; cut into slices with a warmed knife. Serve with the sliced oranges and an extra drizzle of maple syrup.

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