Strawberry Ice Cream Terrine

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    340
based on 1 ratings

This perfect summer recipe is sure to become a favourite with family and friends with homemade strawberry ice cream and a layer of strawberry jelly. Perfect for celebrating strawberry season when they are at their best and packed full of flavour. Remember to place the freezer bowl of the attachment into the freezer the day before you want to make ice cream.

recipe updated 11 Mar 2024

Ingredients

  • Strawberries icon
    Strawberries
    400 g
  • Strawberries icon
    Strawberries
    180 g
  • Caster sugar icon
    Caster sugar
    240 g
  • Whipping cream icon
    Whipping cream
    300 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Whole milk icon
    Whole milk
    250 g
  • Egg icon
    Egg
    2
  • Egg yolk icon
    Egg yolk
    1
  • Water icon
    Water
    150 g
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    7 g
  • Water icon
    Water
    as needed
  • Strawberries icon
    Strawberries
    1 handful

Tools

  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Large saucepan
  • kCook icon Large mixing bowl
  • kCook icon Air tight container
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Sieve
  • kCook icon Large serving bowl
  • kCook icon Serving plate
  • kCook icon Cutting board
  • kCook icon Loaf tin (900g) - 20cm (8")
  • kCook icon Frozen dessert maker attachment
  • kCook icon Food processor attachment
  • kCook icon Jug
  • kCook icon Serving plate

Step preview

  1. Line the loaf tin with cling film, allowing excess to drape over the top of the tin
  2. Fit the Knife Blade to the Food Processor attachment
  3. Add the ingredients into the attachment
  4. Blend until pureed
  5. Remove the attachment from the machine
  6. Reserve 2 Tbsp of the puree for the jelly
  7. Add the ingredients into a large saucepan and stir to combine
  8. Heat until almost boiling – 5 minutes, medium-high heat
  9. Remove the saucepan from the heat
  10. Fit the Whisk Tool
  11. Add the ingredients into the appliance bowl, fit the splashguard
  12. Mix then scrape the bowl – 2 minutes, speed 5
  13. Mix – 10 seconds, speed 5
  14. While the machine is running, gradually pour the hot milk mixture into the appliance bowl
  15. Mix until combined – 20 seconds, speed 3
  16. Then gradually add the strawberry puree
  17. Mix until combined – 20 seconds, speed 3
  18. Transfer the content of the appliance bowl into a large saucepan
  19. Heat, stirring constantly, until the mixture thickens and coats the back of a spoon - low heat
  20. Transfer the mixture into a large jug
  21. Chill in the fridge until completely cold - 1-2 hours
  22. Add the following ingredients into a medium saucepan
  23. Add 2 Tbsp of the reserved strawberry puree
  24. Heat, stirring constantly, until sugar has dissolved – 5 minutes, medium-high heat
  25. Remove from the heat and set aside
  26. Add gelatin and water into a small bowl
  27. Soak until softened, then drain and squeeze to remove excess liquid
  28. Add the softened gelatin into the saucepan and stir until combined with the sugar mixture
  29. Place a sieve over a large bowl and strain the mixture through a sieve
  30. Then add the strawberries and stir to combine
  31. Set aside and let cool completely
  32. Attach the Frozen Dessert Maker attachment to the machine
  33. Set the speed to Min
  34. Pour the content of the jug into the Frozen Dessert Maker carefully
  35. Mix - 30 minutes, speed Min
  36. Remove the attachment from the machine
  37. Transfer half of the ice-cream mixture into the loaf tin
  38. Chill in the freezer until firm - 30 minutes
  39. Place the Frozen Dessert Maker bowl with the remaining mixture into the freezer
  40. After 30 minutes, pour the cooled jelly mixture from the large bowl into the loaf tin
  41. Chill in the freezer until firm - 30 minutes
  42. Then scoop the remaining half of the ice-cream mixture into the loaf tin and level with the back of a spoon
  43. Chill in the freezer until firm - 30 minutes
  44. Remove the loaf tin from the freezer and place in a little warm water for a few seconds
  45. Invert the frozen terrine onto a serving plate and remove the cling film
  46. Decorate with the sliced strawberries
  47. Cut into slices
  48. Serve
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