Ice Cream Cake with Brownie Base and Meringue Frosting

Ingredients

6 cups Ice Cream from 3 pints, one flavor or mix

3 ounces Unsweetened Chocolate roughly chopped

1 stick Unsalted Butter plus extra for pan

1 1/3 cups Granulated Sugar

2 Large Eggs

1 teaspoon Vanilla Extract

1/2 teaspoon Flaky Sea Salt flaky sea salt or 1/4 teaspoon table salt (about 2 grams)

2/3 cup All-Purpose Flour

3 Large Egg Whites

Pinch Cream of Tartar

2/3 cup Granulated Sugar

1 teaspoon Vanilla Extract

Pinch or two Salt

1 ounce Brandy or Kirsch

Equipment

Bowl

Plastic Wrap

Freezer

Round Baking Pan

Parchment Paper

Heatproof Bowl

Oven

Cooling Rack

Electric Mixer

Blowtorch (optional)

Shot Glass (optional)

Oven Mitt (optional)

Directions

Coat a 1.5-quart bowl lightly with nonstick spray. Line with two pieces of plastic wrap, overlapping them in the center. Scoop ice cream into bowl in any pattern you wish. Use overhang to cover ice cream and press flat. Freeze for 3 to 6 hours or overnight until fully firm.

Heat oven to 350°F. Line a round baking pan (8 to 9 inches) with parchment paper, butter parchment and sides. Melt chocolate and butter together in a heatproof bowl over simmering water or in microwave. Stir until smooth. Whisk in sugar, then eggs (one at a time), then vanilla and salt. Stir in flour and scrape batter into prepared pan. Bake for 25 to 30 minutes, until toothpick inserted in center comes out batter-free.

Cool brownie in pan on rack for 15 minutes then loosen with knife and flip onto cooling rack. Freeze for 30 minutes until firm. Place brownie on serving plate, mark size using ice cream bowl, and trim if necessary. Place firm ice cream on brownie and return to freezer for 1 to 2 hours.

Beat egg whites with cream of tartar until satiny peaks form. Gradually beat in sugar, then salt and vanilla until meringue is stiff and shiny. Spread meringue over ice cream and brownie base. Return cake to freezer for 1 hour or longer.

Preheat oven to 500°F. Bake cake until meringue peaks are golden, about 4 minutes, or use a blowtorch to toast meringue. If not serving immediately, return to freezer until needed. Take out 5 minutes before serving.

(Optional) For flambé finish, warm alcohol gently until warm to the touch. Light with a match and drizzle burning alcohol over cake. Serve cake in thin wedges with a very sharp or serrated knife.