Chocolate Terrine with Sea Salt and Thai Basil Ice Cream
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 10-12 servings of terrine
Ingredients
For the Thai basil ice cream:
  • 1 cup whole milk
  • 2 cups heavy cream, divided
  • 1/4 cup sugar
  • pinch of salt
  • 1/2 cup packed Thai basil leaves
  • 6 egg yolks
  • 1/2 cup honey
  • 1/2 tsp vanilla extract
For the chocolate terrine:
  • 12 oz 70% dark chocolate (I used 4 oz 100% cocoa and 8 oz 60% cocoa)
  • 1 cup (2 sticks) unsalted butter
  • 8 egg yolks
  • 4 egg whites
  • 1 cup powdered sugar
  • 1/3 cup cocoa powder
  • 1/2 cup heavy cream
  • 2 tsp sugar
For serving:
  • sea salt
Instructions
To make the Thai basil ice cream:
  1. In a small pot, bring milk, 1 cup cream, sugar, salt, and Thai basil just to a simmer, stirring occasionally to dissolve the sugar. Remove from heat, cover, and let steep for 30 minutes.
  2. Blend together the basil cream mixture either with an immersion blender or by pouring into a regular blender. (If using a regular blender, be sure to allow the steam to escape from the top while blending.)
  3. Whisk together the egg yolks in a medium bowl. Slowly pour about 1/2 cup of the blended basil cream into the yolks, whisking constantly. Pour this back into the small pot with the rest of the basil cream. Heat on a burner set to medium-low, stirring constantly with a wooden spoon, until a candy thermometer measures it at 175 degrees. This is also the point when the liquid will be thickened enough to coat the back of a spoon and hold a line drawn across it with your finger.
  4. Pour the remaining cup of cream, honey, and vanilla to the bowl you used for the egg yolks, and place a strainer on top. Strain the custard into the bowl. (This will remove any larger pieces of basil, as well as any eggy bits.) Stir to combine.
  5. Make an ice bath by placing a few handfuls of ice cubes and a splash of cold water in a large bowl. Place the bowl with the ice cream inside of it and cool to room temperature. Once at room temperature, cover and refrigerate until thoroughly chilled. (Over night is perfect.) Churn in an ice cream maker according to the manufacturer's instructions. Last but not least, scrape into a container, cover, and freeze until hardened.
To make the chocolate terrine:
  1. Spray a loaf pan with baking spray. Line it with plastic wrap. (The fewer wrinkles, the better.)
  2. Microwave chocolate and butter in 30-second increments until melted, stirring in between. Stir thoroughly to combine, then pour into a large bowl and set aside to cool slightly.
  3. Whisk egg yolks together in a small bowl. Temper them by whisking in a small amount of the chocolate mixture, then whisk the yolks into the chocolate mixture in the large bowl.
  4. Sift together the powdered sugar and cocoa powder. Stir into chocolate mixture.
  5. Beat cream with an electric mixer until soft peaks form. Cover and refrigerate until use.
  6. Beat egg whites and 2 tsp sugar with an electric mixer until stiff peaks form. Very gently fold this into the chocolate mixture, then fold in the cream.
  7. Spread into the loaf pan, getting it as flat as possible on top. Cover with plastic wrap and refrigerate overnight.
To serve:
  1. Cut slices of chocolate terrine. Top with a sprinkle of sea salt and a scoop of Thai basil ice cream. Enjoy!
Notes
While the terrine makes 10-12 servings, the ice cream makes more like 4-6. If serving together, I suggest having a second ice cream on hand. If doubling this ice cream recipe and using a 2 quart ice cream machine, you will have to churn each batch separately.
Terrine adapted from Thomas Keller's Bouchon Bakery cookbook via TasteFood.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/07/chocolate-terrine-with-sea-salt-and-thai-basil-ice-cream/