Frozen Layered Terrine
This is the easiest type of summertime dessert–one that requires no cooking and very little prep.
SERVES 8.
3 pints ice cream, frozen yogurt, or sorbet, such as raspberry sorbet, strawberry ice cream, and blueberry, blackberry, or boysenberry sorbet
1. Place a 9x5x3-inch loaf pan in the freezer for 30 minutes until it is ice-cold.
2. Remove one pint of ice cream from the freezer to soften to a spreadable consistency, about 10 minutes (or soften in the microwave about 30 seconds). Spread the first flavor in an even layer on the bottom of the loaf pan. Place a sheet of plastic wrap on top and press it into the corners of the pan. Freeze until firm, about 45 minutes. Remove plastic wrap. Repeat with remaining pints. Cover terrine with plastic wrap and freeze 8 hours or overnight.
3. One hour before serving, place the pan in a bath of warm water for about 1 minute. Remove pan from water; run a knife around inside edge to loosen terrine. Invert terrine onto a sheet of plastic wrap. Wrap terrine in plastic and return it to the freezer to firm completely, about 1 hour. Unwrap terrine; cut into ½-inch slices.