Whip the cream in portions with the cream stiffener until stiff. Do not crumble the meringue too small, coarsely grate or chop the chocolate.
Fold the grated chocolate, the brittle and finally the meringue into the whipped cream. Finally stir in the rum.
Pour the mixture into a springform pan lined with aluminum foil and freeze for at least 36 hours. This ice cream cake can be cut straight from the freezer after removing the foil and does not have to thaw.
With chocolate, you can take whatever you like or have at hand. Last time I had a mix of coffee, dark chocolate and white chocolate.
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