Mocha Ice Cream Terrine

Directions

1. 1
   Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
2. 2
   Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross.
3. 3
   Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides.
4. 4
   Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon.
5. 5
   Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes.
6. 6
   Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans.
7. 7
   Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes.
8. 8
   Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans.
9. 9
   Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour.
10. 10
    To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap.
11. 11
    Cut into slices using a knife dipped into warm water and wiped clean after each slice.
12. 12
    Serve on cold plates garnished with the remaining chocolate-covered espresso beans.