Baked Alaska

1. Stage

Freeze the ice cream center: Spray a 3-quart metal bowl with cooking spray. Line with plastic wrap, leaving several inches of overhang around the edges.  Fill the lined bowl with alternating scoops of the various ice cream flavors, saving half of the quart of ice cream. Place a piece of plastic wrap on the top of the ice cream scoops and gently press down to fill in any gaps. Smooth out the top.  Freeze for 15 to 20 minutes, or until the top is mostly firm. Return the remaining ice cream to the freezer while the bowl freezes.

2. Stage

Add the pound cake: Cut the pound cake into 1/2-inch slices. Once the ice cream is mostly firm, remove the plastic and spread the remaining ice cream over the top. Place pound cake slices on top, making sure they fit snugly together. Cut some of the pound cake to fill in any gaps, as needed. Place a piece of plastic wrap up over the cake to cover and freeze until solid, about 4 hours or up to 1 week in the freezer.

3. Stage

Make the meringue: Once the ice cream has frozen, make the meringue. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form. While the eggs are whipping, add the sugar and water to a medium pot over medium heat. Gently stir until the sugar is mostly dissolved, then stop stirring. Cook the sugar syrup until the temperature reads 235°F. With the mixer running, carefully and slowly drizzle in the hot sugar syrup. Increase the speed to high and whip until the meringue is at room temperature and holds a stiff peak.

4. Stage

Assemble the baked Alaska: If you don’t own a kitchen torch, preheat the oven to 500°F. Remove the bowl from the freezer and remove the top layer of plastic wrap, then invert the cake onto a large plate. Remove the rest of the plastic wrap.  Spread or pipe the meringue all over the ice cream, making sure that it is completely covered and touching the plate, creating a seal. If spreading instead of piping, form swirly peaks in the meringue with the back of a spoon. Work quickly so that the ice cream doesn’t melt.

5. Stage

Toast the meringue: Using a blow torch, brown the meringue by holding it about 6 inches from the Baked alaska and moving it constantly in a circular motion.  If you don’t have a blow torch, you can bake the meringue. Heat the oven to 500°F and bake for 3 to 5 minutes until the meringue is golden brown. Serve immediately. Love the recipe? Leave us stars below!