Baked Alaska Recipes

Steps:

• Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
• Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
• In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
• Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
• Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
• Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
• Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
• Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

Steps:

• Line a 9 by 5-inch loaf pan with plastic wrap.
• Place the softened ice cream into the loaf pan and spread evenly.
• Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.
• After an hour, combine the sugar, corn syrup, and water in a 2-quart saucepan and place over high heat. Stir just until the sugar dissolves, about 5 minutes. Clip on a candy thermometer and bring the mixture to 240 degrees F.
• While the syrup is cooking, place the egg whites, salt, and vanilla into the bowl of a stand mixer and, using the whisk attachment, whisk the eggs on high speed until they reach medium peaks, 4 to 5 minutes.
• When the sugar syrup reaches 240 degrees F, remove from the heat and, with the stand mixer on low speed, slowly and carefully pour the syrup in a thin steady stream into the egg white mixture, being careful not to come in contact with the whisk. Once all the syrup has been added, increase the mixer speed to high and whisk until stiff peaks are formed and the mixture has cooled, 8 to 10 minutes.
• Remove the loaf pan from the freezer, turn upside down onto a heatproof serving platter, and remove the plastic wrap. Completely cover the ice cream cake combo with a 1-inch layer of meringue all around, sealing the meringue to the pan around the bottom edge.
• Use a propane torch to brown the meringue all over. Serve immediately. May be frozen once the meringue has browned.

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• 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.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Steps:

• 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. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. 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. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

Steps:

• Heat oven to 350F degrees degrees.
• Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan.
• 8 x 8 x 2 inches.
• Mix in remaining ingredients except chocolate chips.
• Sprinkle chocolate chips over batter.
• Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
• Sprinkle with powdered sugar if desired.
• Cake can be mixed in bowl if desired.
• Cut ice cream lengthwise into halves.
• Place one half on plate.
• Freeze.
• Return remaining ice cream to freezer for another use.
• Prepare cake as directed except.
• Mix in bowl and grease and flour pan.
• Bake as directed.
• Cool.
• Cover cookie sheet with aluminum foil.
• Place cake on cookie sheet.
• Place ice cream on cake 1 inch from one side.
• Trim the other side of cake around ice cream, leaving a 1 inch edge.
• Freeze cake and ice cream.
• Heat oven to 500 degrees.
• Beat egg white and cream of tartar until foamy.
• Beat in brown sugar, 1 tablespoons at a time.
• Continue beating until stiff and glossy.
• Working quickly, completely cover cake and ice cream with meringue, sealing it to foil on cookie sheet.
• Bake on lowest oven rack until meringue is light brown, 3-5 minutes.
• Trim foil to edge of meringue, transfer cake to serving plate.
• Cut into 6 slices.
• Cut each slice into halves.
• Serve immediately.

Steps:

• Line a 900ml pudding basin or deep cereal bowl with a double layer of cling film. Scoop the caramel ice cream into the bowl, patting it down well. Top with the conserve, followed by the vanilla ice cream. Pat down firmly, cover with cling film and freeze for at least 2 hrs or, better still, overnight.
• Heat oven to 200C/180C fan/ gas 6. Whisk egg whites until stiff, then slowly whisk in the sugar until firm and glossy. Slice the cake and arrange on a baking parchmentlined baking sheet, to make a round the same size as the top of the ice-cream bowl. Press together well to make sure there aren't any gaps.
• Lift ice cream out of bowl, remove cling film and turn onto the cake. Spread the meringue evenly over the ice cream and cake, making sure there are no gaps. Bake for 4-5 mins until nicely coloured. Serve immediately.

Steps:

• Lay ice cream bricks side by side; measure length and width.
• Trim cake 1 inch larger on all sides than ice cream measurements.
• Place cake on a piece of foil.
• Center ice cream on cake.
• Cover; freeze till firm.
• At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Gradually add in sugar beating after each tablespoon is added.
• Transfer cake with ice cream to a baking sheet.
• Spread with egg white mixture, sealing to edges of cake and baking sheet all around.
• Swirl to make peaks.
• Place oven rack in lowest position.
• Bake in a 500F degrees oven about 3 minutes or till golden.
• Slice; serve immediately.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.