Ginger Ice Cream Vacherin with Chocolate-Rum Sauce

1. 1

   Preheat the oven to 350.

2. 2

   In a pie plate, bake the hazelnuts until lightly browned, about 8 minutes.

3. 3

   Let cool, then rub the nuts together in a kitchen towel to remove the skins.

4. 4

   Finely chop the nuts.

5. 5

   Reduce the oven temperature to 225.

6. 6

   Line a large rimmed baking sheet with parchment paper.

7. 7

   Using a 3-inch cookie cutter as a guide, trace six 3-inch circles on the paper, spacing them equally.

8. 8

   In a medium stainless steel bowl, using a handheld mixer, beat the egg whites with the cream of tartar at medium speed until soft peaks form.

9. 9

   Gradually add the granulated sugar and beat until the meringue is firm and glossy, about 3 minutes.

10. 10

    Stir in the vanilla.

11. 11

    Set a fine sieve over the bowl and sift the confectioners' sugar over the meringue while folding it in with a rubber spatula.

12. 12

    Fold in the hazelnuts.

13. 13

    Drop a large spoonful of meringue inside each of the circles and spread until the circle is filled, then top with more meringue until the vacherin is about 1 inch tall.

14. 14

    Repeat.

15. 15

    Bake for about 2 hours, or until the meringues are dry, crisp and barely colored.

16. 16

    Let cool completely, then gently lift the meringues off the parchment.

17. 17

    Put the softened ice cream in a large bowl and blend in the candied ginger.

18. 18

    Cover and freeze until firm, about 1 hour.

19. 19

    Melt the butter in a medium saucepan.

20. 20

    Add the water, cream and honey and bring to a simmer over moderately high heat.

21. 21

    Put the chocolate in a medium bowl and pour the hot cream on top.

22. 22

    Let stand until the chocolate melts, 1 minute, then stir until smooth.

23. 23

    Stir in the rum.

24. 24

    Set a meringue on each plate and top with a scoop of ice cream.

25. 25

    Pour the sauce over the ice cream, top with a dollop of whipped cream and serve.

* Per serving · 4 servings · Values may vary.