Barbecued Ice Cream, A Surefire Showstopper

Method1) Prep. Wrap a 12" square, 1/2" thick wooden plank in 2 to 3 layers of heavy-duty aluminum foil.2) Using an electric mixer, whip together the egg whites, cream of tartar, and sugar until they are very stiff, so that when you pull the beaters away, sharp points stand up. Refrigerate.3) Set the foil-wrapped plank on the counter. Use a sharp, serrated knife to cut the pound cake in half horizontally, and lay one half on the foil.4) Fire up. Get a good, hot (600°F to 700°F) fire going in a grill or smoker.5) Prep again. Spread the jam on the cut side of each half of the cake. Place the Klondike bars on the jam on the bottom layer of the cake, then cover it with the jam side of the top layer.6) Using a rubber spatula, completely cover the cake on all sides with meringue, being sure to spead the meringue all the way down to the foil all around the cake. If you leave any gaps between the meringue and foil, the ice cream may melt and spoil the dessert.7) Cook. Place the plank in the center of the grill and immediately close the cover. Check it after 2 minutes, and as soon as you see the peaks of meringue turning brown, remove the dessert from the cooker.8) Serve. Spoon a generous pool of fudge sauce on each serving plate. With an electric knife, cut vertical slices through the dessert, and put the slices on the plates. Garnish with the fresh mint leaves, shake chocolate sprinkles over the meringue, and serve immediately.