Banana Frost And Flame(Yield: 6 Generous Servings)

• 1 qt. coffee ice cream
• 6 egg whites, room temperature
• 6 Tbsp. powdered sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 2 Tbsp. dark rum
• 3 long ripe bananas, peeled and halved lengthwise
• 2 Tbsp. dark rum

1. Allow ice cream to soften in large mixing bowl; do not melt. Refreeze in an empty milk carton or in a 9 x 5 x 3-inch loaf pan. In a mixing bowl, beat egg whites at high speed with electric mixer.
2. When eggs begin to stand in peaks, add powdered sugar 1 tablespoon at a time.
3. Add salt, vanilla and 2 tablespoons rum; continue beating at high speed until whites are stiff.
4. Cover a bread board with heavy brown paper and arrange 3 banana halves side by side, flat side up.
5. Place quart block of ice cream on top of bananas and cover with remaining halves flat side down.
6. Gently spoon egg whites over all until entire ice cream block is sealed. Place bread board in preheated 375u0b0 oven for 4 to 5 minutes, keeping a constant eye on the meringue.
7. Remove as soon as it is a light golden color.
8. Heat rum in a metal cup.
9. Slice meringue dessert from bread board into a large silver tray or Pyrex platter and pour rum over it.
10. Ignite and serve flaming.

coffee ice cream, egg whites, powdered sugar, salt, vanilla extract, dark rum, long ripe bananas, dark rum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170701 (may not work)