ATLANTA — Chocolate Cherry Meringue Ice Cream Sundaes
Ice cream base:
• 2.5 c heavy cream
• 1.5 c whole milk
• 6 T dark brown sugar
• ½ c granulated sugar
• ¼ t Kosher salt
• 1 T vanilla extract
• 6 T unsweetened cocoa powder
• 2 oz milk chocolate, melted and cooled
Meringue:
• 2 egg whites
• ½ c granulated sugar
• 1/8 t salt
Cherry Sauce:
• 2 cups fresh or frozen cherries, pitted
• ½ cup water
• ¼ cup sugar
• 1 Tbsp cornstarch
• 1 tsp orange zest (optional)
Optional for serving: waffle bowls, white chocolate, sprinkles, whipped cream, cherries
Directions:
To make ice cream base, combine all ingredients in a blender and blend on low speed just until thoroughly combined. Chill mixture until very cold and freeze in ice cream maker according to manufacturer’s directions. While ice cream is churning, make meringue, see below. Using a spatula, gently fold meringue into ice cream mixture. Transfer ice cream to freezer-safe container and freeze until firm. Scoop ice cream into waffle bowls and top with cherry sauce and other desired toppings.
To make meringue, fill a saucepan with a couple of inches of water and bring to a simmer on stovetop. Combine egg whites, sugar, and salt in the heatproof bowl of an electric mixer and set bowl over the saucepan of simmering water, making sure water does not directly touch bottom of bowl. Stir egg white mixture in bowl over simmering water until mixture reaches 165 degrees and sugar is fully dissolved. Transfer mixture to stand mixture and beat on low speed using whisk attachment until foamy. Increase speed and whip on medium-high speed until stiff, glossy peaks form and mixture has cooled. Gently fold meringue into ice cream base as indicated.
To make cherry sauce, add all ingredients to a medium-sized sauce pan. Bring to a simmer and let boil for 3 minutes. Reduce heat to low and continue to cook for an additional 2 minutes until softened. Let cool.