Pecan Ice Cream Torte
|Sifted confectioners sugar||1⁄4 Cup (4 tbs)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|Chocolate ice cream||1 Pint, softened|
|Vanilla ice cream||1 Pint, softened|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Confectioners sugar||2 Tablespoon|
|Maraschino cherry halves||1⁄2 Cup (8 tbs)|
Preheat oven to 375°.
Cover large cooky sheet with foil; draw two 8-inch circles on foil; set aside.
In small mixing bowl beat egg white with salt at medium speed until frothy.
Add 1/4 cup sugar very slowly.
Turn mixer to high speed and beat until stiff glossy peaks are formed.
Fold in chopped nuts by hand.
Divide meringue-nut mixture between two circles on foil; spread as evenly as possible to cover two circles.
Bake 5-6 minutes or until meringue begins to brown; cool quickly.
Carefully peel foil from meringue layers.
Spread one layer with chocolate ice cream, the other with vanilla ice cream.
Stack layers; freeze until firm.
Just before serving, combine cream, 2 tablespoons confectioners' sugar and vanilla.
Beat until soft peaks form.
Mound whipped cream in center of torte; decorate with cherry halves.
Cut into wedges with electric knife.