Cherry and Pistachio Ice Cream Terrine with Kirsch

A gorgeous ice cream dessert, filled with cherries and pistachios. An ice cream terrine is a beautiful frozen dessert made with layers of ice cream, molded in a bowl or a pan. It's sliced to serve, which shows off all the pretty layers.

2 cups (10 oz) pitted cherries, divided (284 g)
1 Tbsp. sugar
3 Tbsp. Kirsch or fruit brandy
1 cup heavy whipping cream (225 mL)
½ cup sweetened condensed milk, cold (142 g)
¾ cup pistachios, toasted, chopped (106 g)

In a medium bowl, combine the cherries, sugar, and Kirsch. Refrigerate for a minimum of 2 hours but preferably overnight.

Grease a 9x5" loaf pan and line it with 2 layers of plastic wrap.

Using a stand mixer or an electric hand mixer, whip the cream on high speed until soft peaks form.

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 g) 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 g) 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.

Makes 8 servings.

Cook's Notes:

• Freeze your ice cream terrine for at least 5 hours - but preferably overnight. You want it to be frozen all the way through so longer is better, because you'll want to serve it sliced instead of scooped.
  
• Store the ice-cream terrine in the freezer covered in the loaf pan. Keeping it in the pan will avoid the terrine getting bashed around the freezer and losing its shape.
• Store the ice cream terrine in the freezer for up to 6 weeks. Slice it when you want an instant impressive dessert.