BAKED ICE CREAM
Yield: 8 Servings

1 qt Brick ice cream or molded ice cream, very cold

MERINGUE:
2 egg whites
1/4 tsp cream of tartar
4 tbsp powdered sugar
1/2 tsp vanilla extract

You can bake this in an oven or you can use a small acetylene torch.

Have the egg whites at room temperature. Whip in your electric mixer along with the cream of tartar. When they form stiff peaks, fold in the sugar and vanilla.

Frost the ice cream form and bake in a preheated 350 for 10-15 minutes, or until the meringue is lightly browned.

You can also brown the meringue with a hand-held acetylene torch.

BAKED ICE CREAM
Yield: 4 Servings

1 pkt AZTECA bake and fill salad shells
1 pint super premium vanilla ice cream
3 tbsp sugar
2 tsp cinnamon
1 tsp nutmeg
Hot fudge sauce
Cool Whip

Preheat oven to 500 degrees.

Remove salad shell package from refrigerator and let stand at room temperature for 10 to 15 minutes or until salad shells are soft and pliable.

Mix Sugar, cinnamon and nutmeg together in small bowl.

Carefully remove ice cream from container, making sure it remains well frozen. (cutting it away with sharp scissors works best). Cut ice cream block into four equal sized rounds. Place one ice cream round in center of each unbaked salad shell. Carefully wrap salad shell around ice cream, making sure ice cream is totally enclosed. Place smooth side up, spaced well apart on ungreased cookie sheet. Sprinkle with sugar/spice mixture.

Bake for three minutes or until crust just begins to turn golden in color. Remove from oven and place on serving dishes. Let stand for two minutes to allow shell to continue to crisp. (the ice cream will not melt).

Top with hot fudge sauce, garnish with Cool Whip and serve immediately.