CRUST
FILLING
MERINGUE
CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips
and butter. Stir until chips are melted and mixture is smooth. Add
chocolate wafer crumbs; stir until well blended. Press into bottom of
9-inch springform pan; freeze until firm. FILLING: Combine over hot (not
boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir
until chips are melted and mixture is smooth. Cool to room temperature. In
a large bowl, whip the ice cream until smooth but not melted. Gradually
stir in chocolate mixture (flecks will appear in ice cream). Spoon into
center of crust, mounding high in center and leaving 3/4-inch edge. Using
spatula, smooth to form dome. Freeze until firm. Remove sides of pan.
Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg
whites and cream of tartar; beat until soft peaks form. Gradually add
sugar, beat until stiff peaks form. Spread meringue over ice cream and
crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4
to 6 minutes or until lightly browned. Serve IMMEDIATELY !
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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