Alien Week 2955 – Wikelo’s Nine Tastes Contest

4 Cups Ice Cream - Flavor of Choice

Pound Cake - Store Bought or Homemade

3 Room Temperature Egg Whites

1/8 TSP Cream of Tartar

3/8 Cup Granulated Sugar

Bacon

Maple Syrup (to taste)

Dark Chocolate Syrup

Cayenne Pepper (to taste)

Soften the ice cream and place it into a plastic wrap covered bowl. Make sure to lightly press to help remove any air bubbles.

-Cook bacon until very crispy. Allow to cool and break into small crumbles. Place bacon onto ice cream, creating a layer.

Pour maple syrup over pound cake, allowing it a moment to soak it in. Place the pound cake, maple side down, on top of the ice cream/bacon and gently press. Make sure to cover the ice cream completely (cut the cake to shape if needed.) Cover bowl and freeze for 3 hours.

Meringue (*This part may be tedious. Get assistance if needed.)

(**make sure you are using ONLY egg whites and that your bowl is spotlessly clean. Any oil residues can effect the outcome.)

Mix egg whites and cream of tartar in a large mixing bowl until foamy/frothy. Gradually add sugar until the egg whites become shiny and form stiff peaks.

Using plastic wrap, remove ice cream/cake from bowl and place cake-side down onto a baking sheet. Spread meringue onto the ice cream/cake, coating it completely with no gaps. Place in freezer uncovered for 1 hour.

Preheat oven to 500°F and bake for 3-5 minutes until meringue is golden brown. Using a kitchen torch to brown is also optional.

Combine dark chocolate syrup and cayenne seasoning to taste and drizzle on plate (preferred) or on top of the dessert. Garnish as desired.