FROZEN BRAZO

FROZEN BRAZO

Ingredients:

MERINGUE
4 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
2 tablespoons confectioner's sugar
(null) GRAHAM CRUST
1 cup graham cracker crumbs
1/4 cup butter
2 teaspoons sugar

CUSTARD
4 large egg yolks
1/2 cup condensed milk
1/2 teaspoon lemon, rind
1/4 cup butter, cubed
ICE CREAM LAYER
1 piece french vanilla ice cream

Directions:

1. TO MAKE THE MERINGUE : Preheat oven to 250 F.

2. Grease and line the bottom of an 8x12 inch pan. Grease and flour the paper again then spread the meringue on the pan.

3. Beat the egg whites with cream of tartar in a bowl of an electric mixer on high until fine bubbles form. Then gradually add the sugar. Whip to stiff peaks but not dry.

4. Using an offset spatula, spread the meringue over the prepared pan making sure to fill even the edges. Use a cake comb to create texture on the meringue.

5. Bake in the oven for 30 minutes. Dust with confectioner's sugar and allow to cool until ready to use.

6. TO MAKE THE GRAHAM CRUST: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well. Place the graham cracker crumbs in a 4x7 rectangular baking dish and evenly spread on the bottom of the pan.

7. TO MAKE THE CUSTARD: In a double broiler, mix the eggs, condensed milk and lemon rind. Stir for about 30 minutes or until pouring consistency.

8. Add butter a little at a time until melted and blended in. Cook longer to make it thicker. Pour over the graham crust and allow to cool to room temp.

9. FROZEN LAYER: Leave ice cream at room temperature for about 15 minutes or until softened. Mix until consistency of soft serve ice cream. Place over the custard layer.

10. Finish off by cutting a 4x7 rectangle from the meringue to fit the size of the container and placing over the ice cream.

11. Place in the freezer for at least 4 hours or until stable before serving.