Huge vanilla ice cream with homemade lemon curd and toasted vanilla meringue on a fudgy brownie bottom.
Brownie Bottom– ¼ cup butter unsalted, 57g– ½ cup granulated sugar 100g– ¼ cup dutch process cocoa 40g– Pinch fine sea salt– 1 large egg– 2 tablespoons all purpose flour 25gVanilla Ice CreamLemon CurdSwiss Meringue– 3 large egg white– ¾ cups granulated sugar 150g– 2 teaspoons pure vanilla extract– ¼ tsp fine sea salt
Allow ice cream to soften at room temperature for 10-15 minutes before scooping. Wrap a 6-inch round bowl in plastic wrap, leaving overhang.
STEP 1 .
Spoon ice cream and lemon curd into the bowl. Reach the top and smooth evenly. Freeze wrapped in plastic.
Heat the oven to 350 F. Line a greased 6-inch round pan with parchment (handles help). Butter melts in a heatproof bowl. Add sugar, salt,
vanilla and whisk shiny. Mix in egg. Mix cocoa and flour. Bake 15-20 minutes until center is slightly puffed in prepared pan. Remove from pan after cooling.
Fill a pot with water to ⅓ and heat on low. Simmer. Whisk eggs and sugar in a heatproof bowl immediately. Stir bowl over simmering water.
If mixture lacks sugar granules when pinched between index and thumb, stop cooking. Low and medium in a stand mixer bowl. Add vanilla and salt after 5-7 minutes. Hardest peak.
Plate of brownies Plastic off ice cream dome. Wrap brownie and ice cream upside-down. Meringue covers ice cream and brownie. Kitchen torch meringue darkens. Serve frozen after 30 minutes.