Strawberry and kiwi ice-cream terrine – Food & Home Magazine

Ingredients

• <h3>STRAWBERRY LAYER</h3>
• 130g strawberries, sliced
• 160ml evaporated milk
• 125ml (½ cup) cloudy apple juice
• 60ml (¼ cup) castor sugar
• 5ml (1 tsp) lemon juice
• 5ml (1 tsp) vanilla essence
• drop pink food colouring (optional)
• <h3>VANILLA LAYER</h3>
• 410ml good quality, storebought vanilla ice cream, defrosted
• seeds from 1 vanilla pod
• <h3>KIWI LAYER</h3>
• 210g kiwifruit, chopped
• 180ml (¾ cup) cloudy apple juice
• 60ml (¼ cup) evaporated milk
• 55g (¼ cup) castor sugar
• drop green food colouring (optional)
• <h3>BISCUIT LAYER</h3>
• 180g (1½ cups) shortbread biscuits
• 45g butter, melted
• <h3>TO SERVE</h3>
• fresh, whipped cream
• 2 kiwifruit, sliced
• handful fresh strawberries
• 40g mini shortbread biscuits
• fresh mint, to garnish (optional)