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1
Line a small, round bottomed, 8-inch stainless steel bowl with plastic wrap, letting it hang over the sides.
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2
Spoon the ice cream into the prepared bowl, pressing it down as you go.
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3
Smooth the surface of the ice cream with a rubber spatula.
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4
Top the ice cream with the brownie round, bottom of the brownie side up.
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5
Bring the plastic wrap up and over the brownie, wrapping it all up tightly.
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6
Freeze for 4 hours or overnight until solid.
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7
In a large mixing bowl, beat egg whites with an electric mixer until foamy.
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8
Add the cream of tartar and beat until soft peaks form.
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9
Gradually beat in the sugar until the meringue is stiff and glossy.
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10
Transfer the meringue to a large piping bag fitted with a large star tip.
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11
Preheat oven to 450 degrees F.
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12
Remove bomb from freezer, unwrap the bottom, and turn out onto a metal or other heatproof serving dish.
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13
Peel away the plastic wrap from the ice cream.
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14
Pipe stars of meringue all over the bomb, covering it completely and sealing it all the way to the edge of the dish.
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15
Bake the bomb in the oven for 2 to 3 minutes until it begins to brown.
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16
Remove from the oven and gently pour the brandy all over the bomb.
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17
Ignite the brandy with a long kitchen match and let burn until the flame subsides.
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18
When the flames die down, cut into wedges and serve immediately.
