Italian Caramel Chocolate Ice Cream Bomb

Directions

1. 1

   Coat the bottom and sides of a pudding mold with golden melted sugar to caramelize it. Tilt to cover evenly and set aside until the caramel hardens completely.

2. 2

   In a small saucepan, combine the water and cocoa powder over low heat, stirring until you get a smooth, glossy sauce. Pour it over the hardened caramel layer and set aside.

3. 3

   In a medium saucepan, whisk the condensed milk, whole milk, and egg yolks together. Cook over medium heat, stirring constantly, until the mixture just reaches a boil. Remove from heat and let cool for 10 minutes.

4. 4

   Beat the egg whites with an electric mixer on high speed until stiff peaks form. Add the sugar gradually, one tablespoon at a time, until the meringue is glossy and holds its shape firmly.

5. 5

   Gently fold the meringue into the warm custard in three additions, using a flexible spatula with slow, sweeping upward motions. Never stir — keeping the air in is what makes this dessert light.

6. 6

   Pour the mixture into the mold, smooth the surface, cover with plastic wrap, and freeze overnight (at least 8 hours).

7. 7

   To unmold, dip the base of the mold in warm water for 5 seconds, run a thin knife around the edges, and invert onto a cold serving plate. Serve immediately.