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

Name: Strawberry and kiwi ice-cream terrine – Food & Home Magazine
Ingredients: STRAWBERRY LAYER; 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); VANILLA LAYER; 410ml good quality, storebought vanilla ice cream, defrosted; seeds from 1 vanilla pod; KIWI LAYER; 210g kiwifruit, chopped; 180ml (¾ cup) cloudy apple juice; 60ml (¼ cup) evaporated milk; 55g (¼ cup) castor sugar; drop green food colouring (optional); BISCUIT LAYER; 180g (1½ cups) shortbread biscuits; 45g butter, melted; TO SERVE; fresh, whipped cream; 2 kiwifruit, sliced; handful fresh strawberries; 40g mini shortbread biscuits; fresh mint, to garnish (optional)

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Indulge in a simple yet sophisticated strawberry and kiwi ice-cream terrine perfect for any special occasion. Serves 6, ready in 30 mins + 7 hrs to freeze.

View full recipe on www.foodandhome.co.za

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