Chocolate and strawberry ice cream terrine

Instructions

• Place ice cream in a large bowl. Cut into 8 pieces. Let stand at room temperature, until softened enough that it can be packed down, from 15 to 20 min. Line bottom and sides of a terrine pan or 9x5-in. (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan.

• When ice cream is soft enough, stir in cherries and chocolate. Stir just until distributed. If you stir a lot, you will lose the swirled effect.Turn half into pan. Gently pack down without stirring. Add remaining ice cream mixture and gently pack down. Smooth top. Then cover with overhanging pieces of plastic wrap. Freeze until firm, about 6 hours, but preferably overnight. If overwrapped with foil, it will keep well in the freezer for at least a month.

• When ready to serve, remove pan from freezer. Leave on counter just until you can peel plastic wrap back from top of terrine, about 5 min. Dip just the bottom of pan in a sink of hot water for about 1 min.

• For individual servings, invert dessert onto a cutting board. Then discard plastic wrap. Thickly slice terrine, running knife blade under hot water between cuts to make it easier to slice. Place slices on dessert plates and add a few berries. Or turn dessert onto on a platter to serve at the table and decorate the top with sliced strawberries and raspberries. Top with small sprigs of fresh mint.