Get PDF BAKED ALASKAN

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Prev Recipe Next Recipe. Recipe courtesy of Food Network Kitchen. Pinterest Facebook Twitter Email. For the Ice Cream Cake: Vegetable oil, for brushing 1 pint raspberry, passion fruit or other sorbet, softened 1 pint vanilla ice cream, softened 1 quart chocolate ice cream, softened 1 cup chocolate wafer crumbs about 17 crushed wafers 1 loaf pound cake For the Meringue: Watch how to make this recipe.

Baked Alaska Recipe | Food Network Kitchen | Food Network?
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Baked Alaska;
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Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface.

Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes. Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.

Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes.

Baked Alaska with hot chocolate sauce

Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks. Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. If necessary, let the cake stand overturned until it slips out. Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides.

Ingredients;
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Form swirly peaks in the meringue using the back of a spoon. I am actually rating the meringue portion of this recipe.

I wanted to make an ice cream pie topped with meringue, so I crushed a bunch of Oreos and patted them down into a glass pie plate with I made my first baked alaska using this recipe as a baseline. I used vanilla bean ice cream, haagen daz chocolate ice cream, and HD rasberry sorbet softened, spreading one layer at a time in a I like cherry-burgundy ice cream!

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Go to shopping list. Prep 20 m Cook 40 m Ready In 11 h Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.

Classic Baked Alaska

Preheat oven to degrees F degrees C. Grease and flour an 8x8 inch pan. Prepare cake mix with egg and almond extract. Pour into prepared pan.

Nutrition Facts

Remove ice cream from the freezer, and invert bowl over cake. To assemble, once the cake has cooled, place it in the middle of a baking tray one that is completely flat, with no 'lip', so that the baked Alaska can be removed easily. Add the flour to the chocolate mixture and whisk to combine. Privacy Policy Sign Up. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream.

Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal.

Return to freezer 2 hours. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned.