Pumpkin Baked Alaska Recipes

BAKED ALASKA

Steps:

• Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

PUMPKIN BAKED ALASKA

Steps:

• In a large bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set., Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar; set aside., In a large bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan. , Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediate run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely., Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer., In a heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes. , Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours., Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.

PUMPKIN BAKED ALASKA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Allow crust to thaw for 15 minutes.
• Line the inside of the crust with aluminum foil and a layer of pie weights or dried beans.
• Bake on the middle rack of the preheated oven until edge of crust is golden, 12 to 15 minutes.
• Combine pumpkin, 2/3 cup sugar, orange juice, cinnamon, 1/2 teaspoon salt, and nutmeg in a bowl. Place egg yolks in a small bowl.
• Place marshmallows in a bowl of boiling water. Stir well until melted. Add pumpkin mixture; stir until heated through.
• Spoon about 1/4 of the pumpkin-marshmallow mixture into the bowl of egg yolks; stir back into the original mixture. Cover the bowl with plastic wrap and freeze until firm, at least 30 minutes.
• Beat nondairy topping with an electric mixer until soft peaks form. Fold into the chilled pumpkin mixture. Pour into the pie crust. Cover with plastic wrap and freeze pie until set, 8 hours to overnight.
• Preheat oven to 500 degrees F (260 degrees C).
• Beat egg whites and 1/4 teaspoon salt in a bowl with clean beaters until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at time, beating well after each addition until meringue is stiff and glossy. Fold in vanilla extract with a spatula. Spread meringue over the frozen pie.
• Bake in the preheated oven until meringue peaks are golden, 1 to 2 minutes.

PUMPKIN CARAMEL BAKED ALASKA

Steps:

• For the base: Bake each box of spice cake according to the package instructions in parchment-lined half-sheet pans, jelly roll pans or rimmed cookie sheets. Let cool.
• Line 2 deep 6- to 8-inch freezer-safe bowls with plastic wrap. Using a 4-inch round cookie cuter, cut out 2 circles of cake and place 1 in the bottom of each bowl. Layer about half a pint of softened pumpkin ice cream on top of each layer of cake. Using a 5-inch round cookie cutter, cut out 2 more circles of cake and place them on top of the pumpkin ice cream. Layer about half a pint of softened salted caramel ice cream on top of each layer of cake. Using a 7-inch cookie cutter cut out 2 more circles and layer them on top of the salted caramel ice cream. On one of the bowls layer the remaining pumpkin ice cream on top of the top layer of cake. (The second bowl should have its top layer as cake and not ice cream.) Freeze both bowls until completely solid, 4 hours up to overnight.
• Unmold the cake and ice cream layers from the bowls and press the flat-edges together to make a ball.
• For the crumb coating: Using 1 container of store bought vanilla frosting (or homemade vanilla buttercream) frost the entire outside of the ball until fully covered. If necessary pop the cake into the freezer if the ice cream starts to melt while frosting.
• Place the remaining cake scraps into a food processor and pulse until coarsely ground. Coat the entire exterior with the crumbs and place back into the freezer until frozen solid, about 2 hours.
• For the meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioners' sugar and egg whites until combined. Place the bowl over a pot of simmering water and heat, whisking occasionally, until the mixture is very hot. Carefully transfer the contents of the bowl to the mixer and whisk on medium-high speed until fluffy and slightly cooled, about 4 minutes. Add the cinnamon, salt and food coloring to make pumpkin-orange and whisk on medium to combine.
• For the decorations: Roll gum paste out and cut into the eyes, mouth, stem and vines and decorate the pumpkin, if using.
• Remove the ice cream and cake ball from the freezer. Unmold the cake from the the bowls and remove the plastic wrap. Place the ball on a serving plate. Spread the meringue over the ball or transfer the meringue to a pastry bag and pipe it over the ball.
• Make a comb to make the pumpkin grooves: Cut the outer hard ring of a plastic deli container lid off. Cut out the shape of "3" on one side of the lid (discard the cut out piece). In one motion, us the shaped lid to comb the meringue from the bottom to the top of the cake. Clean the excess meringue off of the comb and repeat until the pumpkin is fully grooved. (If desired, use a kitchen torch to slightly brown the meringue in the grooves to add dimension).
• Decorate the pumpkin with with the gum paste eyes, mouth, stem, vines and leaves.
• Return the pumpkin to the freezer until ready to serve.
• To serve: Gently heat the whiskey in a small saucepan over a low flame or in the microwave in a heat-proof gravy boat or glass measuring cup until hot and almost boiling. Ignite the hot whisky with a grill starter or lighter and pour over the pumpkin. Cut into slices and serve.

MINI BAKED ALASKAS!

Steps:

• Preheat the oven to 350.
• Use a 9 x 5" metal bread loaf pan for this recipe; it needs to have sharp corners. Do not use ceramic bakeware with rounded corners.
• Line the bottom of the pan with parchment paper. Trim it very well to fit perfectly. Do not grease the pan in any way.
• In a medium bowl, sift together the flour, baking powder, and cornstarch twice. (Or, whisk it very well).
• In a separate bowl, combine the granulated sugar and egg. Beat on high speed until it reaches the consistency of soft whipped cream. This can take anywhere from 5-8 minutes. It will be fluffy and pale yellow with soft, floppy peaks.
• Melt the butter and milk together in the microwave. Stir in the almond extract
• Fold one-third of the flour mixture into the eggs. The proper folding technique is: down the middle with the narrow part of the spatula and then sweep the sides of the bowl. Take your time and do this carefully until all of the flour mixture is incorporated, adding 1/3 of the flour mixture at a time.
• Finally, stir in the hot milk and butter mixture all at once and fold in very well.
• Pour the batter into the pan, and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the pan from the oven, and let cool for 10 minutes. Then, run a knife along the edges of the pan and invert the cake carefully onto a cooling rack. If the cake doesn't flop out, use a rubber spatula to help it. The cake is very forgiving and does not tear easily. The parchment paper will stick to the surface of the cake. Gently peel it off, but if any more than a thin layer of cake sticks to it, let it cool completely before pulling it off. You can make the sponge cake the day before.
• Next, scoop two perfect spheres of the sorbet by using an ice cream scoop. Level off the surface of the sorbet with the scoop to make a flat bottom. Then, dip your finger in warm water, and then push a hole for the cherry in the center of each scoop. This is optional.
• Move the sorbet scoops to cupcake liners (or parchment paper) and freeze until very firm.
• To assemble, use the edges of your ice cream scoop to cut out perfect-sized rounds of sponge cake. Top each cake round with one of the sorbet scoops. Place back in the freezer.*
• Next, whip the egg whites in a medium bowl on high speed until soft peaks start to form. Stream in the sugar and beat until combined. Don't beat the egg whites past the point of soft peaks--no stiff peaks! (The large amount of sugar should prevent stiff peaks, but be careful, still!)
• When ready to serve, pipe the egg whites (or use a spoon) over the sorbet-cake bombes. Use a fork to make ridges in the egg whites.
• Using a culinary torch, brûlée the egg whites from a safe distance.
• Serve immediately.

PUMPKIN BAKED ALASKA

Steps:

• 1. In a bowl, combine the ice cream and pumpkin pie spice. (or just use pumpkin ice cream).Transfer to a- 1 1/2 quart bowl lined with the new quick release foil; freeze until set. Line a 9-inch round cake pan with release foil; release side up , and set aside. Place a clean towel over a wire rack; dust towel with powdered sugar; set aside.
• 2. Beat eggs in a bowl with 1/2 c. sugar, 3 T. water and vanilla until thick and lemon-colored. Combine flour, baking powder and salt, fold into egg mixture. Pour into prepared pan. Bake at 375^ for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared towel. Gently peel off foil if necessary; cool completely.
• 3. Place cake on oven proof platter. Unmold ice cream onto cake; remove foil. Return to freezer.
• 4. In a heavy saucepan, or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160^, about 10 minutes. Remove from heat. Add vanilla; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream cake, sealing meringue to the platter, sprinkle with almonds.
• 5. Freeze until ready to serve, up to 24 hours. (so you can make ahead). Just before serving, broil on lowest rack position for 3-5 minutes or until meringue is lightly browned. Serve immediately.
• 6. Note: You can use 2/3 c. sifted all purpose flour, less 1 T. instead of the cake flour, if necessary.