zakruti.com » Dish recipes » Adam Ragusea

Practical baked Alaska ice cream, cake and Italian meringue

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Rating: 4.0; Vote: 1

Practical baked Alaska ice cream, cake and Italian meringue Recipe For the cake: 1/2 cup (60g) cake flour (all-purpose would be ok instead) 1 1/4 cups (150g) powdered sugar (could use 3/4 cup granulated sugar instead) 1/2 cup (50g) cocoa powder (or replace with more flour if you don't want chocolate) 1 teaspoon baking powder 1/4 teaspoon salt 4 egg yolks (reserve the whites for the meringue 1/2 cup (140g) Greek yogurt (could use sour cream instead) 1/3 cup (85 mL) milk (coffee would be good instead, water would be fine) 1/2 cup (120 mL) any neutrally-flavored cooking oil For the ice cream: Two pints (946 mL) any ice cream you like (I used strawberry) For the meringue: 4 egg whites (reserved from the yolks for the cake) 1/2 teaspoon cream of tartar (a little squeeze of lemon or dash of vinegar would be fine instead) 1/2 teaspoon cornstarch (or any refined starch) 1 cup (200g) sugar 1/2 cup (120 mL) water a squeeze of corn syrup (if you have it honey would work too) 1 teaspoon vanilla extract tiny pinch of salt Get a 9-inch (23 cm) square cake pan you could use something a little bigger but not smaller. Cut a square of parchment paper big enough to cover the pan and reach up beyond the sides. Cut diagonal slits into all four corners so that the parchment will sit reasonably secure inside the pan. Get your oven heating to 350 F/180 C. Combine all the ingredients for the cake, whisk/beat until smooth and keep mixing for a couple minutes to whip some air into the batter. Pour it into the cake pan and bake until a skewer or knife comes out of the center clean mine took 25 minutes but the time will depend on a lot of factors. Cool the cake on the counter for a bit and then transfer it to the freezer to harden for at least 30 min. About 10 min before you want to do everything else, take your ice cream out and put it on the counter to soften. When it's squishy soft but not melted take the cake out of the freezer and drop the ice cream evenly over the surface in dollops. Use the back of a big spoon or a spatula to smooth out the ice cream to an even layer and return the pan to the freezer to harden while you make the meringue. Put the sugar, water and corn syrup in a small sauce pan and turn the heat on high. While it comes to a boil, put the egg whites, cream of tartar and corn starch in a large, heat-proof mixing bowl and whip them until you get firm peaks. When the boiling syrup reaches 240 F/115 C, carefully drizzle it into the egg whites as you continue to whip. Once all the syrup is in, keep whipping until the meringue cools down to where it's warm (but not hot) to the touch. Mix in the vanilla and the salt. While the meringue is still warm and pliable, take the pan out of the freezer, dump on the meringue and smooth it out to an even layer. Return the pan to the freezer and let it harden for at least a couple hours overnight is fine. When you're ready to eat it, use the parchment to lift the whole thing out of the pan and onto a cutting board. Peel the paper off the sides. You could brown the top now, or cut it into 6-9 individual pieces before you brown them (wipe the knife in-between cuts to ensure clean edges. You have at least four options for browning the top: 1) Put the whole thing under a very hot broiler (grill. You might melt the ice cream a little, but if you throw it in straight from the freezer, it'd be fine. This would work best if you browned the whole thing at once, rather than browning individual pieces. 2) Use a cheap fire stick to singe the top. This take a little while and will only do a really good job on the meringue peaks. 3) Use a kitchen torch. This is quick, effective and looks nice. 4) Plate the individual slices, douse them in a very high-proof spirit (I used 190 proof Everclear) and use a fire stick or warm match to ignite the booze. Do this at the table, so people can enjoy the show and blow out the fire before it burns/melts the dessert too much. Be careful, obvs. And turn the lights out so the flames are more visible.
Date: 2021-09-10

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Comments and reviews: 10

ImmenseWraith
Hey Adam I know you tend to air on the side of caution with what brands you use, both safely and morally, and I see you got Bluebell Icecream, which in 2015 sold a batch that was infected with Listeria. This resulted in the death of 3 people but Bluebell not only denied that this happened until they couldn t, but also all responsibility which as far as I m aware, they still are fully avoiding for killing 3 people, just bringing this up in case you weren t aware.
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Cindy
But, but, but I made ok d fashioned baked Alaska for my birthday cake when I was in the 6th grade? Elementary school for sure ( and under laissez faire adult supervision. I cheated with a boxed cake mix. As a youngster I loved the idea that I put ice cream in the oven and it didn t melt- so cool! Plus it had the shape of an igloo, reminiscent of the Native Alaskan s homes.
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S3lvah
I like to make these dome-shaped, using a chocolate mug cake recipe (microwaved in a flat-bottom bowl) for the bottom, and 2 ice cream flavors, spooning in the first into a bowl lined with plastic wrap, and dumping in a whole pint as the inner layer.
Also, if you pour spirit over it and ignite it, don't eat it while it's still burning like in the vid
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Alexander
Does anyone make puddings at home? It's generally unhealthy, seems pretty time consuming to make and you can buy cakes and stuff in a store cheaply for when you do what it.
I can make a lot of dishes simply in like 15-20mins, unless you really like baking and sweets is it really worth it?
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Justin
I had never heard about Baked Alaska until the Charlottesville Nazi rally and even though I've since learned that it's a dessert, I can only ever think of the white supremacist. It's like if Richard Spencer went by the nickname Custard Flan.
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wg1417
another great option is grapefruit baked alaska, take grapefruit halves with the segments cut out and scoop on vanilla ice cream, then cover in meringue and bake at 450 until lightly brown
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Wonshuan
You shoulda done a video on this back when that online guy named baked alaska got arrested, coulda hopped on the search wave from rhe news.
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Molly
Love the casual way you have with recipes, it reminds me of Bonita's kitchen and using what you have and not worrying about the particulars.
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moneky
omg omg omg I had this once and it was my favorite thing ever but I forgor what the name was but thanks to this NOW I KNOW LETS GOOOOOO
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Jay
Thaw the ice cream evenly by putting it in the fridge for an hour instead of on your countertop. Awesome tip from Cook's Illustrated.
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