My first attempt was a yummy failure! I mixed the ice cream with Grande Marnier for a little extra kick, then put it into the mold and into the freezer, the next day when I went to unmold my frozen concoction, I realized that alcohol doesn't freeze!!! I had a soft mushy scoop of incredibly good ice cream which I served over the brownie with whipped cream and my guests were none the wiser that their dessert was a failure!!
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For my second attempt, I left out the alcohol. I cut a round brownie with a biscuit cutter, and placed it on a dessert plate. Earlier, I had softened the ice cream and pressed it into a half-round mold and returned it to the freezer. When my guests were ready for dessert, I removed the ice cream from the mold and placed it on top of the brownie. I had a nice bowl of egg white meringue all ready to go, and spread it over the ice cream/brownie stack sealing the edges to the ovenproof plate and making fun peaks on the top of the mound of meringue. Then I popped it under the broiler for a short minute until the meringue was dry and the peaks were nicely browned and getting dark on the tips. The ice cream was barely starting to melt at that point, which is just right! I've seen people use a propane torch to brown the meringue, but I'm much too chicken to try it!
Serve it quickly so the combination of hot meringue and cold ice cream is still there. It's fun to make and really fast and easy, but so impressive!!! You can make one big one, or individual servings. The only problem with the individual servings is that the smaller volume tends to melt faster than a single, large one.