Ingredients
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1 (1.5 quart) chocolate ice cream
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1 (1.5 quart) vanilla ice cream
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1 1/3 cups sugar
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5 eggs
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1/2 cup confectioners' sugar
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2 cups strawberries, halved
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1 cup blueberries
Steps
1
Transfer the containers of chocolate and vanilla ice cream to a cutting board and cut each with a knife dipped into hot water lengthwise into 3 equal strips. Dip knife frequently for the cleanest cuts. Place 2 strips of vanilla ice cream on a parchment-lined ovenproof dish, and a strip of chocolate between them. Press firmly together. On top, place two strips of chocolate ice cream with a strip of vanilla between them. Press together and place in freezer until the ice cream has hardened, at least 1 hour.
2
While ice cream is setting, place the sugar and ⅓ cup water in a saucepan and bring to a boil. Do not stir. Wait until the sugar dissolves into a clear syrup. Boil the syrup over medium heat until it reaches 250°F on a candy or instant read thermometer.
3
Meanwhile, separate the eggs, reserving the yolks for another recipe. In a clean, dry bowl, beat the egg whites until stiff, about 2 min. Add the confectioners sugar and beat until mixture forms stiff peaks.
4
Carefully pour the hot syrup into the egg whites in a thin stream, mixing as you do so. Continue mixing until the meringue has cooled, 6-7 min. Place in the refrigerator. Preheat the oven broiler to its highest setting and place an oven rack in the middle of the oven.
5
Once the ice cream has thoroughly hardened, quickly spread ¾ of the meringue over the ice cream cake in an even layer. Put the rest of the meringue into a piping bag fitted with a decorative tip and decorate the cake with rosettes of meringue. Place under the broiler until the meringue is lightly browned, 1-2 min. Watch closely to prevent burning. (Or use a kitchen torch to brown the meringue.) Garnish the cake with strawberries and blueberries and serve immediately.
Tips
You can prepare the meringue a day in advance. Store covered in the refrigerator.
