A gorgeous ice cream dessert, filled with cherries and pistachios, sliced to serve — this is my Cherry & Pistachio Ice Cream Terrine recipe!
In a medium bowl, combine the cherries, sugar, and Kirsch. Refrigerate for a minimum of 2 hours but preferably overnight.
Grease a 9x5-inch loaf pan and line it with 2 layers of plastic wrap.
Turn down the speed to medium and pour the cold condensed milk into the whipped cream. Whip until it reaches soft peaks.
Fold in chopped pistachios and about half (1 cup/142 grams) of the macerated cherries. Refrigerate the remaining cherries until ready to serve.
Pour the ice cream into the prepared pan, cover and freeze for at least 5 hours but preferably overnight.
To serve, turn the terrine out onto a platter and spoon over the remaining 1 cup (142 grams) of macerated cherries and sprinkle over pistachios. Cut a thick slice. If there are leftovers store, covered, in the freezer for up to 6 weeks.
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