1 56-ounce carton VELVET Spumoni Ice Cream
1 cup graham cracker crumbs
1-1/2 cups sugar
1/4 cup corn syrup
1/3 cup water
7 egg whites
1 8-ounce jar maraschino cherries, with stems, drained
1-1/2 cups chocolate syrup

Place graham crackers into a shallow dish. Make approximately 10 to12 (6 ounces each) scoops of ice cream. Place in the freezer. In a saucepan, heat the corn syrup, sugar and water until the mixture reaches the hard-ball stage, at approximately 250 degrees. Use a candy thermometer to check the correct temperature.

Using an electric mixer, add the hot sugar mixture VERY SLOWLY to the egg whites. Whip mixture at the highest speed until soft peaks form, about 8-10 minutes. Remove scoops of ice cream from the freezer. Using a disposable pastry bag, pipe the meringue around the ice cream to create the look of a beehive. Top with a maraschino cherry and burn the meringue with a torch. Refreeze or serve immediately on a pool of chocolate sauce on a dessert plate. Makes 10-12 servings