Baked Alaska

Name: Baked Alaska
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams light corn syrup; 113 grams pasteurized egg whites, room temperature; 1 liters neapolitan ice cream, softened; 1 pinch Pinch kosher salt; 227 grams sugar; 1 teaspoons vanilla extract; 57 grams water; 9 by 5 by 1/2-inch piece chiffon cake

You can never have too many main course recipes, so give Baked Alaskan a try. One serving contains 1501 calories, 26g of protein, and 29g of fat. This gluten free and dairy free recipe serves 8. If you have corn syrup, water, by 5 by 1/2-inch piece chiffon cake, and a few other ingredients on hand, you can make it. To use up the lb cake you could follow this main course with the Brown Sugar Pound Cake as a dessert. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Line a 9 by 5-inch loaf pan with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Place the softened ice cream into the loaf pan and spread evenly.

Ingredients you will need

Ice Cream

Spread

Equipment you will use

Loaf Pan

Place the piece of cake on top of the ice cream, press down lightly, and place the pan in the freezer for 1 hour.

Ingredients you will need

Ice Cream

Equipment you will use

Frying Pan

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.

Ingredients you will need

Corn Syrup

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

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.

Ingredients you will need

Egg Whites

Vanilla

Syrup

Egg

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

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.

Ingredients you will need

Simple Syrup

Egg Whites

Syrup

Equipment you will use

Stand Mixer

Whisk

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.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Use a propane torch to brown the meringue all over.

Serve immediately. May be frozen once the meringue has browned.