Pumpkin Baked Alaska Recipes

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

Steps:

• In a large bowl, beat the egg substitute, pumpkin, sugar, honey and spices until blended. Gradually beat in milk. Pour into five 8-oz. custard cups coated with cooking spray. Place in a 13x9-in. baking pan. Pour hot water into pan to act as a water bath. , Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. , Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.

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:

• 1. In a bowl, combine the ice cream and pumpkin pie spice. (or just use pumpkin ice cream).Transfer to a- 1 1/2 quart bowl lined with the new quick release foil; freeze until set. Line a 9-inch round cake pan with release foil; release side up , and set aside. Place a clean towel over a wire rack; dust towel with powdered sugar; set aside.
• 2. Beat eggs in a bowl with 1/2 c. sugar, 3 T. water and vanilla until thick and lemon-colored. Combine flour, baking powder and salt, fold into egg mixture. Pour into prepared pan. Bake at 375^ for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared towel. Gently peel off foil if necessary; cool completely.
• 3. Place cake on oven proof platter. Unmold ice cream onto cake; remove foil. Return to freezer.
• 4. In a heavy saucepan, or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160^, about 10 minutes. Remove from heat. Add vanilla; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream cake, sealing meringue to the platter, sprinkle with almonds.
• 5. Freeze until ready to serve, up to 24 hours. (so you can make ahead). Just before serving, broil on lowest rack position for 3-5 minutes or until meringue is lightly browned. Serve immediately.
• 6. Note: You can use 2/3 c. sifted all purpose flour, less 1 T. instead of the cake flour, if necessary.

Steps:

• For the base: Bake each box of spice cake according to the package instructions in parchment-lined half-sheet pans, jelly roll pans or rimmed cookie sheets. Let cool.
• Line 2 deep 6- to 8-inch freezer-safe bowls with plastic wrap. Using a 4-inch round cookie cuter, cut out 2 circles of cake and place 1 in the bottom of each bowl. Layer about half a pint of softened pumpkin ice cream on top of each layer of cake. Using a 5-inch round cookie cutter, cut out 2 more circles of cake and place them on top of the pumpkin ice cream. Layer about half a pint of softened salted caramel ice cream on top of each layer of cake. Using a 7-inch cookie cutter cut out 2 more circles and layer them on top of the salted caramel ice cream. On one of the bowls layer the remaining pumpkin ice cream on top of the top layer of cake. (The second bowl should have its top layer as cake and not ice cream.) Freeze both bowls until completely solid, 4 hours up to overnight.
• Unmold the cake and ice cream layers from the bowls and press the flat-edges together to make a ball.
• For the crumb coating: Using 1 container of store bought vanilla frosting (or homemade vanilla buttercream) frost the entire outside of the ball until fully covered. If necessary pop the cake into the freezer if the ice cream starts to melt while frosting.
• Place the remaining cake scraps into a food processor and pulse until coarsely ground. Coat the entire exterior with the crumbs and place back into the freezer until frozen solid, about 2 hours.
• For the meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioners' sugar and egg whites until combined. Place the bowl over a pot of simmering water and heat, whisking occasionally, until the mixture is very hot. Carefully transfer the contents of the bowl to the mixer and whisk on medium-high speed until fluffy and slightly cooled, about 4 minutes. Add the cinnamon, salt and food coloring to make pumpkin-orange and whisk on medium to combine.
• For the decorations: Roll gum paste out and cut into the eyes, mouth, stem and vines and decorate the pumpkin, if using.
• Remove the ice cream and cake ball from the freezer. Unmold the cake from the the bowls and remove the plastic wrap. Place the ball on a serving plate. Spread the meringue over the ball or transfer the meringue to a pastry bag and pipe it over the ball.
• Make a comb to make the pumpkin grooves: Cut the outer hard ring of a plastic deli container lid off. Cut out the shape of "3" on one side of the lid (discard the cut out piece). In one motion, us the shaped lid to comb the meringue from the bottom to the top of the cake. Clean the excess meringue off of the comb and repeat until the pumpkin is fully grooved. (If desired, use a kitchen torch to slightly brown the meringue in the grooves to add dimension).
• Decorate the pumpkin with with the gum paste eyes, mouth, stem, vines and leaves.
• Return the pumpkin to the freezer until ready to serve.
• To serve: Gently heat the whiskey in a small saucepan over a low flame or in the microwave in a heat-proof gravy boat or glass measuring cup until hot and almost boiling. Ignite the hot whisky with a grill starter or lighter and pour over the pumpkin. Cut into slices and serve.

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; 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.