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From Dorothy McNett's recipes at www.dorothymcnett.com. Use 2 different flavors of ice cream if desired.
1 1/2 - 2 quarts ice cream, your flavor choice
Line a batter bowl with plastic wrap, leaving an overhang so that you will be able to more easily remove the ice cream later. Pack about 2 quarts of ice cream, or less, into the lined bowl. If using 2 flavors, scoop some of one kind and then layer with the second flavor so that when it is served you have a nice color combination. Cover with plastic wrap. Place in freezer until ready to serve. Place the layer cake on a 10 inch oven safe glass plate or the bottom of one of your cheesecake pans, etc. Spread cake with a thin layer of lemon curd to help hold it all together. Place this in the refrigerator for at least 10 minutes. When ready to serve, preheat oven to 500 degrees. Beat egg whites with cream of tartar until frothy. Beat sugar in gradually, continue beating until meringue is stiff and glossy. Leave the cake on the plate and place on a baking sheet. Loosen ice cream from bowl with spatula and invert bowl over cake. Remove bowl, remove plastic wrap and then cover cake and ice cream completely with the meringue, sealing meringue to the cake plate for a complete seal. Place in oven and bake 5 minutes, or until meringue is delicately browned. Slip cake plate onto a wonderful serving platter. Serve at once. You can freeze any leftovers, but the meringue may not hold well so I usually remove it and just freeze the cake and ice cream.
Recipe created 2000-05-23.