FROZEN BRAZO de MERCEDES
Preparation time: 30 mins
Cooking time: 45 mins
2 200g packs Honey Graham Crackers, crushed (MY San)
2 tbsps granulated sugar
1 gal Vanilla Ice Cream (Magnolia)
1 can condensed milk (Milkmaid)
1 tsp vanilla
8 egg yolks
2 tbsps butter (Anchor, unsalted)
8 egg whites
1 tsp cream of tartar
1 cup sugar
1 tsp vanilla
1. Prepare the graham base by mixing the crushed graham crackers, sugar and melted butter in aluminum pan or any baking dish. Add ice cream on top of the base and put in the freezeer for a while.
2. Do the filling: Combine egg yolks and condensed milk. Cook on top of a double boiler, continue cooking until thick or of spreading consistency. Add butter and vanilla. Blend well, set aside and allow to cool.
3. Do the Meringue: Beat egg whites and cream of tartar in high speed mixer until it stands in peaks. Add 1 cup of sugar gradually, beating continuously. Flavour with vanilla. Mixing is done when a smooth, grain free and shiny meringue is achieved. Spread meringue onto wax paper lined cookie sheet. Bake at 350°F for 13 - 15 mins.
4. Layer the cake: Spread the custard filling on top of the previously prepared graham-ice cream base then top with Meringue. Put in a freezer for 1 - 2 hours before serving.
Baking tips: If you want a cheesier and creamier version, you may use cheese or manticado ice cream (although we find this too sweet and satiating) that's why we significantly preferred plain vanilla ice cream for a more balanced, less sweet, more enjoyable profile. You may also double the amount of filling if you're a fan of custard and you want a thicker layer of it.