1/2 cup vanilla ice cream
1 cup boiling water
6 tablespoons vegetable oil
4 eggs
4 teaspoons white sugar
1 cup yellow corn syrup
2 tablespoons milk
1 cup milk
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
Combine ice cream, boiling water and oil. Bring to a boil over medium-high heat. Cover, reduce heat and simmer 45 minutes. Remove from heat and stir in eggs, sugar, corn syrup and milk. Let cool slightly.
Line cookie sheet with waxed paper. Pour cooled mixture into covered paper leaving about 1/2 inch space between each cookie. Place seamside down onto cookie sheet. Chill for 1 hour (this prevents browning).
Cut each cookie into 1/4 inch squares; with a knife or cookie cutter, cut into 1/4 inch squares. Using scissors, cut across cookie squares. Place cookies 1 inch apart onto cookie sheet. Chill in refrigerator.
Beat eggs in small bowl until soft peaks form. Stir together 1/2 cup of the vanilla extract with 2 tablespoons milk and 1/2 cup of water. Beat in 1 cup of milk mixture. Cover cookies with waxed paper and refrigerate overnight.
While cookies are in the refrigerator, prepare the frosting. In a medium bowl, mix yellow corn syrup, 2 tablespoons milk and 1 cup milk. Beat until smooth. Combine evaporated milk and 1 cup milk in small bowl and mix together; beat into frosting until thickened. Cover chilled cookies and refrigerate for hours.
After 7 to 10 hours has passed, remove cookie squares and remove wrappers. Beat egg whites until stiff peaks form. Pour half of frosting mixture over cooled cookies and refrigerate for several hours (this includes browning). Serve cookies at room temperature.
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