Baked Alaska with Strawberry Ice Cream

Name: Baked Alaska with Strawberry Ice Cream
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters butter, room temperature; 710 milliliters cake flour; 1 teaspoons cream of tartar; 6 egg whites; 7 eggs; 710 milliliters granulated sugar; 237 milliliters milk; 28 grams red food coloring; 0 teaspoons salt; 1 gallon strawberry ice cream; 118 milliliters sugar; 2 teaspoons vanilla extract; 118 milliliters vegetable shortening; 8 servings Meringue

The recipe Baked Alask It can be enjoyed any time, but it is especially good for Mother's Day. Users who liked this recipe also liked Brownie and Candy Cane Ice Cream Baked Alaska, Baked Alaska with Coconut Sorbet and Chocolate Ice Cream, and Baked Alaska with Chocolate Cake and Cacao Nib Vanilla Bean Ice Cream.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Grease and flour a 10-inch tube pan. Using a mixing bowl, combine the butter, shortening, and sugar and cream until light and fluffy.

Ingredients you will need

Shortening

Butter

Cream

All Purpose Flour

Sugar

Equipment you will use

Mixing Bowl

Frying Pan

Add the eggs 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Add in the food coloring and vanilla.

Ingredients you will need

Food Color

Vanilla

Combine the flour and salt, and add to the creamed mixture alternating with the milk, beating well.

Ingredients you will need

All Purpose Flour

Milk

Salt

Pour the batter into the prepared baking pan and bake for 1 hour and 20 minutes, or until toothpick comes out clean. Cool the cake in the pan for 10 minutes, then turn it out onto a cooling rack.

Equipment you will use

Wire Rack

Baking Pan

Toothpicks

Oven

Preheat the broiler.

Equipment you will use

Broiler

To make the meringue, place egg whites and cream of tartar into a mixing bowl. Beat until soft peaks form. Gradually add the sugar and beat until stiff and set aside.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Mixing Bowl

To assemble the

Baked Alaska you have to work quickly. Slice the cake into 1/2-inch thick slices.

Spread top of 1/2 of the cake slices with about 1 cup strawberry ice cream. Top with the remaining half of the cake slices.

Ingredients you will need

Strawberry Ice Cream

Spread

Place on a sheet pan.

Equipment you will use

Frying Pan

Spread meringue on all sides and form peaks using a knife. Broil until the meringue is light brown. Be careful not to burn peaks.

Ingredients you will need

Spread

Equipment you will use

Knife

Equipment

Ingredients

Servings:

237milliliters

butter, room temperature 710milliliters

cake flour 1teaspoons

cream of tartar 6

egg whites 7

eggs 710milliliters

granulated sugar 237milliliters

milk 28grams

red food coloring 0teaspoons

salt 1gallon

strawberry ice cream 118milliliters

sugar 2teaspoons

vanilla extract 118milliliters

vegetable shortening 8servings

Meringue

Recommended wine: Cream Sherry, Alcoholic Drink, Ingredient, Food Product Category, Wine, Red Wine, Sherry, Port, Dessert Wine, Drink, Moscato, Menu Item Type, Moscato Dasti

Strawberry Ice Cream on the menu? Try pairing with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "