• 2/1 Baked Alaska Day - 3

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:33:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Baked Alaska
    Categories: I scream, Cake, Desserts
    Yield: 11 servings

    3 pt Chocolate ice cream
    3 pt Cherry or strawberry ice
    - cream
    12 oz Store-bought loaf pound cake
    1 Homemade loaf pound cake; in
    - 1/2" thick slices
    6 lg Egg whites; room temp
    1/8 ts Cream of tartar
    1/4 ts Vanilla extract
    pn Salt
    1 c Granulated sugar

    Line the inside of a 9" (3-quart) mixing bowl with
    plastic wrap, leaving a few inches of overhang on all
    sides. Let the chocolate ice cream soften at room
    temperature for 15 minutes, then spoon it into the
    prepared bowl. Use a rigid spatula or wooden spoon to
    spread the ice cream into an even layer at the bottom of
    the bowl, packing it slightly so it’s dense. Freeze
    until the ice cream is firm to the touch, at least 1

    Remove the cherry ice cream from the freezer and soften
    at room temperature for 15 minutes, then spoon it onto
    the refrozen chocolate ice cream. Spread it into an even
    layer, leaving 1/2" at the top of the bowl. (You may
    have some ice cream left in the container.) Working
    quickly, arrange the pound cake slices on top, cutting
    them to fit so the entire surface of the ice cream is
    covered. Fold the overhanging plastic wrap over the cake
    and freeze for at least 3 hours, and up to 72 hours.

    At least 3 hours before you plan to serve the baked
    Alaska, make the meringue: Place the egg whites and
    cream of tartar in the bowl of a stand mixer fitted with
    the whisk attachment. (Alternatively, you could also use
    a hand mixer.) Whisk the egg whites on medium-high until
    frothy and doubled in volume, about 1 minute. Add the
    vanilla and salt, and then, with the mixer running,
    gradually pour in the sugar. Increase the speed to high
    and whisk until stiff peaks form.

    Line a sheet pan with parchment paper. Pour about 1 inch
    of warm water into a very large mixing bowl (larger than
    the bowl used for the baked Alaska.) Place the cake bowl
    in the water for 15 seconds, then lift the plastic to
    release it and invert the ice cream cake onto the sheet
    pan. Remove and discard the plastic wrap.

    Using a spatula or a piping bag, spoon or pipe the
    meringue onto the baked Alaska to create spiky peaks,
    covering the sides entirely. (Be sure not to leave any
    spots exposed.) Freeze uncovered for at least 2 hours,
    until the meringue is firm to the touch.

    Heat the oven to 450ºF/232ºC and place a rack in the
    middle. With the cake still on the sheet pan, bake for 3
    to 5 minutes, watching carefully, until parts of the
    meringue are lightly browned. (You can also use a
    kitchen blowtorch for this step.) Use two large spatulas
    to transfer the baked Alaska to a serving platter, then
    set it on the counter for up to 10 minutes to defrost
    slightly for easier slicing. Slice the baked Alaska into
    wedges using a large, sharp knife, and wiping the blade
    in between cuts for clean slices. Use a pie server or
    spatula to remove the slices, and serve immediately.

    By: Lidey Heuck

    Yield: 10 to 12 servings

    RECIPE FROM: https://cooking.nytimes.com

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