Sunday, July 13, 2014
It's more of a concept than a recipe, although I consulted a bunch of recipes in putting it together.
In the end, this is mostly storebought stuff, ha! I think the best brownies are the Ghiradelli double chocolate, but you could use any brownie. I cut the 9x9 pan into four squares, and then used biscuit cutters roughly the same width. I split those in half to have thin layers. I built the layers in a similarly sized ramekin to add structure to the sides while preparing, but you could use rings, cans, anything. I bought two kinds of icecream and used one on each, since there were three layers of half brownies.
The cylinders of brownies and icecream were wrapped tightly in plastic wrap and frozen four hours. When we got home from dinner, I whipped up a meringue and spread it generously around the cylinders (without the plastic wrap), making sure no ice cream was showing. I baked them at 500 F for about 4 minutes, but should have gone for 5 and browned it a bit more. If you do it right, the ice cream shouldn't melt.
Highly recommended, fancy preparation of what is really simple ingredients inside.
Oh heck, might as well count this for my Around the USA challenge although I have yet to read a book set in Alaska. :)
at 3:00 AM