Go Back Email Link
–+ servings
toasted meringuw

Olympic Torch Ice Cream Flambé

The Starving Chef
Go for gold with this ice cream flambé - just in time for the Opening Ceremonies.
Print Recipe Pin Recipe Save Recipe
Prep Time 3 hours
Freezing Time 10 hours
Total Time 13 hours
Course Ice Cream
Cuisine Ice Cream
Servings 4

Equipment

Ingredients
  

  • 6 ice cream cake cones
  • 3 cups your favorite ice cream flavors (I used strawberry, vanilla and chocolate), softened
  • 1 cup bourbon, rum or whiskey at least 40% alcohol / 80 proof liquor
  • 4 egg whites room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon cream of tartar
  • 1 cup sugar

Instructions
 

  • Soften the ice cream on the counter for 10-20 minutes so it is easy to scoop. Fill the ice cream cones with your ice cream of choice, about 3-4 tablespoons. Press the ice cream into the bottom of the cone and fill to the top - only put a small mound, and not a full scoop, on the top of the cone. Freeze until solid, about 8-10 hours. If adding multiple layers/flavors to a single cone, freeze the cones for about 30 minutes between each layer to keep the flavors separate, and then freeze solid.
  • When the ice cream is frozen solid, prepare the meringue. Using a hand mixer or tabletop mixer, whip the egg whites until frothy and add in about 2-3 tablespoons of sugar. Continue to whip until foamy, then add the vanilla and cream of tar tar.
  • Slowly add the rest of the sugar. Continue to whip the meringue at a high speed until soft, glossy peaks form and the meringue holds its shape on the whisks - about 5-10 minutes.
  • Use a piping bag with a star tip or a gallon baggie with a tiny bit of corner cut off - fill the bag about half way with meringue. Pipe the meringue in swirls on top of each ice cream cone. Pull straight up to achieve a pointed top. Freeze the ice cream until the meringue is solid, about 1-2 hours.
  • Fit the ice cream with paper labels, if using. You can serve the ice cream cones AS IS at this point OR you can follow the steps below for toasted and flambe options.
  • Use a creme brulee torch to toast the outside of the frozen meringue. Hold the torch about 3-4 inches away and keep it moving to prevent burns. If the meringue catches on fire, quickly blow it out and adjust your distance with the torch. Once all the meringue toppings are toasted to your liking, pop them back in the freezer for another hour, or until ready to serve.
  • When ready to serve, heat the liquor in a skillet over medium heat or in the microwave for ~30 seconds, until shimmering. Pour the warmed liquor into a flame-proof container (glass, ceramic) with an open top and a good pouring side. You may want to test the pour before you light it on fire to prevent any spills or accidental fire damage.
  • IMPORTANT: REMOVE ANY PAPER LABELS FROM THE ICE CREAM CONE PRIOR TO FLAMBAYING.
  • Place the ice cream cone you wish to flambé on a glass or ceramic plate. Use a long match to ignite the liquor. The flames may be light in color - the higher the alcohol proof, the brighter and longer the alcohol will burn.
  • When ready to serve, VERY CAREFULLY pour the ingited alcohol over the top of the ice cream. The alcohol will burn off after a few seconds. Feel free to flambé the same cone, for special effect, as desired. Bonus points if you flambé during the Olympic ceremonies. Enjoy!

Video

Keyword ice cream
Tried this recipe?Let us know how it was!