Baked Alaska With Strawberry Ice Cream Recipes

STRAWBERRY BAKED ALASKA

Steps:

• 1. Chill pastry shell well after baking.
• 2. Spread bottom with strawberry jam or topping. Reserve a little to drizzle on top.
• 3. Soften ice cream at room temperature. Beat with electric mixer until smooth and creamy.
• 4. Spread ice cream evenly over bottom of pie shell, mounding it in the center.
• 5. Place in freezer immediately while preparing the meringue topping.
• 6. Whip egg whites in mixer bowl until very frothy.
• 7. Add cream of tartar and continue beating until stiff peaks form.
• 8. Add sugar, 1 Tablespoon at a time and beat until stiff and glossy.
• 9. Spread meringue evenly over ice cream in shell to the edges to seal well.
• 10. Bake pie at 450 degrees F until slightly browned, 4 to 5 minutes.
• 11. Drizzle strawberry jam over top, if used.

BAKED ALASKA

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.

BIG BEAUTIFUL BAKED ALASKA

Steps:

• Choose a medium-large bowl that's about 8 inches in diameter at the top with a capacity of about 1 1/2 quarts -- the top should just fit inside a 9-inch pie pan (which you'll also need).
• Line the bowl with plastic wrap, draping excess wrap over the sides. Evenly and firmly pack vanilla ice cream into the bowl. Smooth the surface, and then repeat with strawberry ice cream, yielding two packed layers with a flat surface. Place wafers, rounded side down, in a single even layer over the strawberry ice cream. (Use fewer wafers, if needed.) Cover with plastic wrap, and freeze until very firm, at least 8 hours.
• Preheat oven to 500 degrees F.
• To make the meringue, set out all measured ingredients. Combine egg whites and cream of tartar in a large bowl. Beat with an electric mixer set at high speed until fluffy and slightly stiff, about 3 minutes. While still beating the mixture, gradually add sugar, no-calorie sweetener, and vanilla extract. Continue beating until mixture is fully blended and stiff peaks form, 2 to 3 minutes. Set aside.
• Remove bowl from the freezer and uncover. Place a 9-inch pie pan firmly over the bowl, upside down, and carefully flip so the pie pan is on the bottom. Gently tug on the plastic wrap to release the ice cream from the bowl, leaving the ice cream in the pie pan. Remove the plastic wrap.
• Quickly and evenly spread meringue over the ice cream mound, swirling to form peaks. Place pie pan on a large baking sheet.
• Bake in the oven until meringue is cooked through and lightly browned, about 3 minutes.
• Cut into 8 slices and enjoy! (P.S. Freeze leftovers... and enjoy them frozen!)
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STRAWBERRY BAKED ALASKA

Steps:

• For cake:
• Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
• For filling:
• Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
• Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
• Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.

BAKED ALASKA

Steps:

• Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
• Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
• In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
• Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
• Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
• Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
• Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
• Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.