Freeze the 8 inch metal bowl. Prepare the brownie or cake mix according to directions. Allow to cool completely. Take the frozen bowl and place on cake and press. Run a knife along the perimeter of the bowl and set the cake aside. Take plastic wrap and line the bowl leaving extra for an over hang. Take one quart of ice cream and allow it to come to room temperature. Spread the ice cream into the bowl. Cover with plastic wrap and return to the freezer for 2 hours. After 2 hours remove the plastic wrap and take the other quart of ice cream at room temperature and spread it over the ice cream. Cover with plastic wrap and return it to the freezer for another 2 hours. Take off the plastic wrap and take the circle of the brownie or cake and place it on the ice cream. Cover with the plastic wrap and return to the freezer for another 2 hours. About 15 minutes before you are ready to serve, prepare the meringue. In an electric mixer with the whisk attachment, add the egg whites. Beat until frothy about 4 to 5 minutes. Then add the cream of tartar, vanilla extract, pinch of salt and sugar. Beat on high until egg whites double in size, and are thick and shiny. Take out the ice cream mold from the freezer and unmold onto a heat proof plate. Coat the entire ice cream mold to the plate with the meringue. Place in a 500°F oven for 4 to 5 minutes or torch with a portable torch covering the entire mold to the plate. Serve immediately. Enjoy with a cup of coffee. Bon Appetit.