September 18, 2016
Desserts, Freezer, Dairy,
Eggs, Nuts/Seeds, Pecan, Southern, Kid Pleaser, Entertaining, July 4th, Labor Day, Summer, Stove Top, Vegetarian, Make it from scratch, Ice Cream, Pies, Kosher Dairy more
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"Frozen dessert for those hot summer months! Lots of the prep time is freezing time!"
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until soft peaks form and the sugar dissolves (2 to 4 minutes). Spread meringue in the bottom and up the sides of a 10 inch spring form pan. Bake at 275° for 1 hour. Let cool completely.
Combine 2 cups of sugar, 1 cup whipping cream, syrup, and butter in a large saucepan. Cook over medium heat, stirring until the sugar dissolves. Continue to cook, without stirring, to soft ball stage (238°). Add remaining 1 cup whipped cream; stir well. Cook over medium heat until the mixture reaches 218°. Remove from heat; stir in vanilla. Set aside and let cool completely.
Spread 1 quart softened ice cream into the meringue shell; freeze until firm. Pour 2 cups sauce over ice cream. Arrange pecan halves over the sauce; freeze until firm. Spread remaining 1 quart softened ice cream over the pecan halves; freeze until firm. Pour 2 cups sauce over the ice cream. Sprinkle the ground pecans over the sauce. Cover and freeze until firm.
To serve, carefully remove the sides of the springform pan. Serve with the remaining sauce.
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