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1
Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside.
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2
In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture.
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3
Gently spoon into prepared pan. Bake at 375u00b0 for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely.
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4
In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160u00b0, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes.
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5
Place cake on an ungreased foil-lined
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6
; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
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7
Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.
