Not Baked Alaska Food

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

BAKED ALASKA

Steps:

• For the ice cream center: Spray a 4 1/2- to 5-quart metal bowl with nonstick spray and line with plastic wrap. Create a first layer using the softened cherry chocolate chip ice cream, then freeze for 30 minutes.
• Add the softened mint chocolate chip ice cream for the second layer and freeze again for 30 minutes.
• Add the softened chocolate chocolate chip ice cream for the third layer, then top with a layer of angel food cake. Cover in plastic wrap and freeze for at least 4 hours and up to 2 days.
• For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. With the machine running, add the sugar a little at a time and whisk until the meringue is glossy and forms stiff peaks.
• Remove the ice cream bomb from the freezer and take off the plastic wrap on top. Turn out the frozen ice cream and cake onto a plate so that the cake layer is in contact with the plate and you have a dome.
• Remove the plastic wrap from the dome and cover with the meringue, making peaks. Brown with a kitchen blowtorch and serve.

BAKED ALASKA

Steps:

• For the Flourless Chocolate Cake: Heat the oven at 350 degrees F. .
• Cut the chocolate into small pieces. Bring the water and 4 ounces of sugar to a boil. Remove from heat and add the chocolate. Slowly mix in pieces of the butter until fully incorporated. Set aside. In a mixer, whip the eggs and 2 ounces of sugar on high speed until light and airy but not to full volume. When the chocolate is warm fold it gently into the egg mixture. Pour batter over a half sheet pan that is lined with a silpat or with parchment paper. Bake until the cake is firm and slightly spongy in the center. Remove from oven and let cool at room temperature then transfer to the refrigerator. Cut around the edges of the cake. Carefully turn it out onto an inverted half sheet pan and peel back the silpat. With a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. Return disks to the refrigerator. .
• For the Macadamia Nut Ice Cream: Toast the macadamia nuts on a sheet pan in a 300 degree F oven until deep golden brown. Grind the nuts in a food processor adding a 1/3 cup of milk to make a paste. Add the vanilla bean to the remaining milk and bring to a simmer. Add the nut paste, cover, and let steep for 1 hour. Whip the yolks and sugar until they form a ribbon when pulled with the whip. Bring the milk mixture back to simmering. Strain through cheesecloth. Squeeze the lump of ground nuts through the cheesecloth to extract as much milk as possible. Cut the vanilla bean lengthwise and scrape the seeds into the milk mixture. Slowly stir the hot milk mixture into the eggs. Cook the mixture in a bain-maire until thick enough to coat the back of a spoon. Stir in the cream. Let stand at room temperature for 1 hour, cover and cool in the refrigerator overnight. Turn the mix in an ice cream freezer. Spoon into a quart container, cover, and freeze overnight.
• For the Italian Meringue: Put the egg whites in a very clean mixer bowl with a whip attachment. Boil the light corn syrup, sugar and water in a small saucepot with a candy thermometer attached. When the mixture reaches 230 degrees F start the mixer at high speed. See that the whites do not pass medium peaks before the syrup mixture reaches 240 degrees. When the syrup reaches 240 degrees F remove it from the stove. Turn the mixer down to medium and slowly drizzle the syrup into the egg whites towards the edge of the bowl. Try to get it between the whip and the bowl to avoid splattering. When all of the syrup has been added turn the mixer back up to high speed and whip until the mixture cools. Placing a bowl of ice under the mixer bowl will speed this process up. Transfer to container and refrigerate. For this dish the meringue is best served cool but not cold. For the Amaretto Sauce: Combine the Amaretto and sugar in a saucepot and bring to a boil. Use caution, as the mixture will become very flammable when hot. Continue to boil the mixture for 10 or 15 minutes (up to 45 depending on heat of the stove) until the mixture reaches syrup consistency. It will have a very tight bubble and will be thick. Remove from heat. Add the mascarpone a spoonful at a time stirring constantly with a spoon. Transfer to a squeeze bottle or a container with a lid. Let cool to room temperature and store in the refrigerator. Bring sauce to room temperature before serving. If consistency is too thick warm the sauce slightly or cool if too thin.
• For the Chambord Sauce: Put raspberries, blackberries, sugar, and lemon juice in a saucepot. Bring to a low boil. Cook mixture, stirring often, until it gets thick and syrup-like. The liquid portion of the mixture should coat the back of a spoon when ready. Let cool for about 5 minutes before mixing in the Chambord. Force the mixture through a fine sieve. Transfer to a squeeze bottle or small container. Let cool to room temperature and then refrigerate. It's best served cold. If mixture is too thick add a little water or more Chambord. To assemble: Spoon some of the meringue into a large pastry bag. Place a chocolate cake disk in the center of each plate. Top with a 2-ounce scoop of ice cream. Pipe the meringue around the cake and ice cream. Pipe the meringue on the plate just touching the outer rim of the cake. Work your way up around the ice cream and then to a tip on top. Once all plates have meringue, use a blowtorch to carefully brown the meringue. Spoon or pipe the sauce onto the plate around the Baked Alaska. Serve quickly as the ice cream will be starting to melt.

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.

BIRTHDAY BAKED ALASKA

Steps:

• Make the cake: Line a 9-by-5-by-3-inch loaf pan with plastic wrap or parchment paper, leaving an overhang.
• Put the sliced strawberries, sugar, and lime or lemon juice in a small bowl, stir and set aside for 2 hours while you put together the rest of the cake.
• Each type of ice cream has to be softened before you can use it, so, as you need it, cut it into hunks, put the pieces in a large bowl, and bash and beat them with a sturdy flexible spatula or wooden spoon until spreadable. If you're using homemade ice cream, you can take it straight from the ice cream maker.
• Soften the blueberry ice cream, then spread it evenly over the bottom of the loaf pan. Smooth the top. Cover, and freeze for at least 1 hour.
• Soften the vanilla ice cream, stir in the coconut, then smooth it over the blueberry ice cream. Level the top. Cover, and freeze for at least 1 hour.
• Drain the strawberries. Soften the strawberry ice cream, and stir the berries into it. Spread the ice cream over the vanilla layer, and smooth the top.
• Gently press ladyfingers into the soft ice cream to make a base layer; don't worry if you have some bare spots. Cover, and freeze until firm, at least 4 hours. (You can do this up to 1 week in advance of serving, if you'd like.)
• At least 1 hour (or up to 8 hours) before serving, make the meringue: Bring a few inches of water to a simmer in a large saucepan that can hold the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Whisk the egg whites and sugar together in the bowl, place the bowl over the water - making sure it's not touching - and whisk until the sugar is completely dissolved and smooth. The mixture should be 160 degrees. Don't rush this; it needs about 10 minutes. If necessary, attach the bowl to the mixer, and fit with the whisk. Beat the meringue on medium-high speed for about 6 minutes, or until it's fluffy, glossy and holds stiff peaks.
• Unmold the ice cream cake onto a serving platter, one that is large enough to catch the kirsch, if you're using it, and peel away the plastic or paper. Using a spatula, cover the sides with a thick layer of meringue - creating swirls, if you'd like - and cover the top with a thinner one.
• Now you have a choice: You can pipe meringue spikes over the top, layer more meringue on top, and swirl or spike it with the back of a spoon, or make spikes by hand by pulling it into points with your fingers. Continue until you've got a pattern you like. Freeze the cake for at least 1 hour.
• To finish the cake, use a kitchen torch to brown the meringue on the top of the cake or use flaming kirsch: Put the kirsch in a small pan over low heat for about 2 minutes. Carefully light the kirsch with a long match. Slowly drizzle the flaming alcohol evenly over the entire cake, and watch it toast the meringue. It will burn off on its own.
• Cut into thick slices, and serve immediately. You can keep the cake covered and frozen for a day, but it's at its best the day it is made.