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Mexican Chocolate Ice Cream Cake with Orange Meringue


Mexican Chocolate Ice Cream Cake with Orange Meringue Recipe

Ingredients:
  • Nonstick vegetable oil spray
  • 1/3 cup all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
  • 1/3 cup natural unsweetened cocoa powder
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 3/4 cups half and half, divided
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • Pinch of salt
  • 1/2 cup sugar
  • 2 teaspoons finely grated orange peel
  • 9-inch-diameter springform pan with 3-inch-high sides
  • Candy thermometer
  • Ice cream maker
  • Kitchen torch
  • Soften about 6 cups of purchased chocolate ice cream. Mix in 1/2 teaspoon cinnamon. Spoon the ice cream over the baked brownie layer, freeze, and continue with the recipe.
Directions:
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