RB'S BBQ Ice Cream

RB'S BBQ Ice Cream

12 to 16 egg whites
1 teaspoon cream of tartar
1 cup granulated sugar
Chocolate sprinkles
1 standard size pound cake, frozen
1 gallon high quality ice cream, frozen hard
One 8-ounce jar chocolate fudge sauce
1 small bunch fresh mint leaves for garnish

Take 1 wooden plank, 12 x 12 x 1-inch thick, and wrap it in two to three layers of heavy-duty aluminum foil.

Get a good hot fire (600 degrees to 700 degrees F plus) going in a grill or smoker. If you use charcoal or briquettes in a grill, cover the bottom of grill pan with the charcoal. If using a gas grill, turn on the all burners to high.

Using an electric mixer or hand beater, whip the egg whites, cream of tartar, and sugar into a very stiff meringue, so that when you pull the beaters away, sharp points stand up in the meringue. At the last minute, add a generous amount of chocolate sprinkles and quickly fold them into the egg whites. Put the meringue mixture in the refrigerator until ready to use.

Set the foil-wrapped board on the counter. Working quickly, use a sharp serrated knife to cut the frozen pound cake in half horizontally, and lay one half on the foil.

Open the carton of ice cream and cut a 1/2-inch to 3-inch slice lengthwise off the brick of ice cream. Place the slice of ice cream on the cake. If the ice cream is not completely covering the bottom slice of the cake, cut another 1/2 inch or 3-inch piece and fit it alongside so you have an even layer over the cake. Sprinkle more chocolate sprinkles on the ice cream and cover it with the top half of the cake.

Using a flexible spatula, completely cover the cake on all sides with meringue, being sure to bring the meringue all the way down to touch the foil all around the cake. If you leave any gaps, the ice cream may melt and spoil the dessert.

Place the plank in the center of the grill or smoker and immediately close the cover. Check it after 2 minutes and as soon as you see the peaks of meringue turning brown, remove the dessert from the cooker. This will only take 4 to 5 minutes with a very hot fire.

Slide the cake off the plank and onto a chilled serving platter. With a heated, serrated knife, cut vertical slices through the meringue, cake, and ice, and put the slices on plates onto which you have spooned a generous pool of chocolate sauce.

Garnish the sauce with fresh mint leaves, shake more sprinkles over the meringue, and serve immediately.

Serves 4 to 6