Baked Alaska Ice Cream Cones Recipes

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.

BAKED-ALASKA TREE

Steps:

• Open a standard manila file folder. Roll it into a cone with an 8-inch diameter; tape to seal. Cut off excess to make a flat base with a 7 1/2-inch diameter. Roll a similar-size piece of parchment; fit inside cone. Place cone in a pot, tip down (to hold it upright). Pulse wafers in a food processor with 1/3 cup sugar; add butter and salt and pulse to moisten crumbs.
• Spread chocolate ice cream into cone in a 1-inch-thick layer (leaving center hollow). Freeze 15 minutes. Fill with peppermint ice cream. Pat 1 1/2 cups crumbs evenly on top. Freeze upright, point-down in pot, at least 8 hours and up to 3 days. Invert on a serving plate; remove mold and parchment. Let stand until slightly softened, 5 minutes. Pat remaining crumbs over outside of cone. Return to freezer.
• Whisk egg whites and remaining 1 cup sugar in the heatproof bowl of a stand mixer and place over a pot of simmering water. Whisk constantly until sugar dissolves and egg whites are warm to the touch, about 3 1/2 minutes. Place bowl in stand mixer fitted with whisk attachment and whip, starting on low speed and gradually increasing to medium-high, until egg whites are foamy. Add cream of tartar and continue to whip until stiff, glossy peaks form. Fold in cornstarch and vanilla. Transfer to a pastry bag fitted with a large round tip (such as Ateco #806)
• Starting at bottom of tree, and holding tip perpendicular to it, pipe upward, dragging meringue into teardrop shapes for a snowy effect. Lightly brown meringue with a kitchen torch. To serve, cut a piece from tip to base, then slice crosswise. (Cake can be made up to 3 days ahead; freeze it whole before piping on meringue.)

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.

BAKED ALASKA

Steps:

• In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse. Slice the cake into 1/2-inch thick slices. Line a 3-quart stainless steel mixing bowl with plastic wrap. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake. Then spread a layer of the chocolate mousse on the sliced cake. Then place a layer of the sliced strawberries on the chocolate mousse. Then layer a spoonful of soft ice cream. Keep repeating the layers until the bowl is filled to the top. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set.
• When you are ready to serve, make the meringue by whisking the egg whites. When the egg whites are half way whipped, begin to rain in the sugar. Keep mixing until whites form a soft peak.
• To unmold the layered cake, remove the top piece of plastic wrap. Place the serving plate upside down on the top of the bowl. Flip and remove the bowl. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer. Use a blowtorch to caramelize the meringue to a light golden color.
• Slice the dessert in wedges like a pie and serve.
• In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the 2 tablespoons of water. Remove from heat when melted.
• In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar. Whisk until it thickens and doubles in size. Be sure to not let the egg yolks cook onto the sides of the bowl. You must constantly stir the egg yolk mixture when the bowl is placed over heat. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature. Once it is cooled, fold the egg yolk mixture into the chocolate mixture.
• In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form. Fold the egg whites into the chocolate mixture. Be careful to not overmix the mixture and break down the fluffiness of the peaks.
• In a fourth bowl, whisk the heavy cream until soft peaks form. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients. Refrigerate for an hour before use.
• Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

BAKED ALASKA

Steps:

• Cut a piece of cardboard the size of the cake. Wrap in aluminum foil. Set aside. Line the loaf pan with plastic wrap so it hangs well out over the edge. (The plastic wrap will be used to help lift the ice cream and cake loaf from the pan when it comes time to frost with meringue, bake and serve.)
• Spoon the ice cream into the loaf pan. Scatter the dry cherries or candied fruit, if you are using, as you layer the ice cream into the loaf pan. Press down on the ice cream to make it as even as possible. Fill the pan about 3/4 full or to within 1-inch of the top edge of the loaf pan. Place one slice of cake on the ice cream. Place the cardboard on top. Bring the pieces of plastic wrap up over the top of the ice cream loaf to cover, then place in the freezer. The Baked Alaska may be prepared up to two weeks ahead to this point and stored in the freezer before serving.
• About 30 minutes before you plan to serve the dessert, place the ice cream loaf in the refrigerator to temper slightly if it is very firm. Turn on your broiler.
• Place the egg whites and sugar in the bowl of an electric mixer. Whisk to combine. Place the bowl over a pan of simmering water. Whisk gently until sugar dissolves completely (there should be no gritty feeling when you rub some of the mixture between your thumb and index finger), and the egg whites are uniformly hot (about 130 degrees).
• Remove the bowl from the pan and return to the electric mixer. Whip on medium speed until the meringue is cool and increased in volume. It should be stiff but not dry and lumpy.
• Unmold the ice cream loaf onto an oven proof serving platter. Top the loaf with another slice of the cake. Frost the cake with the meringue about 1-inch thick. Seal the ice cream loaf completely with meringue. Use a pastry bag fitted with a star tip to pipe additional meringue along the edges for a decorative effect.
• Immediately place the cake in the oven. Watch the meringue very closely. As it browns, move the pan so that it colors evenly. It should bake no more than 5 or 6 minutes.
• Serve at once with red fruit or caramel sauce

BAKED ALASKA

Steps:

• Slice the cake into half-inch layers; cut the cake layers in such a way that you can form a large oval 1/2 - inch thick and 1- inch larger all around than your ice cream mold. Arrange the oval on the platter, cover airtight with plastic wrap, and set aside. Be sure oven is preheated to 450 degrees in time for step 2. Beating the meringue: Start beating the egg whites at moderate speed until they are foaming, beat in the salt and cream of tartar, then gradually increase speed to fast until egg whites form soft peaks. Gradually beat in the sugar, sprinkling in 1/4 cup at a time, beating half a minute between additions. After all has gone in, add vanilla, and continue beating for several minutes at high speed until eggs form stiff, shiny peaks. Set aside ice-cream mold in a basin of tepid water, run a knife around edge, and unmold the sherbet or ice cream upon the cake in the platter. Immediately spread the meringue over it with a spatula, starting at bottom of cake and bringing it up to a peak at the top of the dessert. Meringue should be about 1- inch thick over the sherbet or ice cream, in order to insulate it from the heat of the oven. Sieve confectioner's sugar all over surface of meringue, making a layer about 1/16 -- inch thick. Browning: Set in upper-middle level of preheated 450 degree oven for 3 to 4 minutes, to brown meringue lightly. Just before serving, place a sparkler on top of the baked Alaska and light.

BAKED ALASKA

Steps:

• For the parfait: Whip the heavy cream to soft peaks. Set aside in the refrigerator.
• Put the egg yolks, sugar, 1 tablespoon water, vanilla seeds, and vanilla extract in the top of a double boiler over medium heat. Mixing continuously, cook the ingredients until the temperature reaches 140 degrees F. Put the mixture into the bowl of an electric mixer and mix on medium-high speed until it has doubled in volume and comes to room temperature. Separate the mixture into 2 bowls. In 1 bowl, mix in the coffee extract. Set aside. Fold half the heavy cream into the coffee mixture, and half into the vanilla mixture. Whip the egg whites to soft peaks. Fold half the egg whites into the coffee mixture, and half into the vanilla mixture.
• Lightly butter a 6-cup muffin tin; cut wax paper to fit in the bottom of each cup. Fill the cups halfway with the vanilla mixture. Tap the muffin tin lightly on the counter to make sure the cream mixture settles evenly. Fill the cups the remaining way with the coffee mixture. Place the tin in the freezer until firmly set.
• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Put the cookie crumbs, almond flour, and egg yolks in a bowl. Mix by hand until homogenous. Place the mixture between 2 large pieces of plastic wrap. Flatten with your hand, and then roll out with a rolling pin to 1/8-inch thick. Take the top sheet of plastic wrap off and flip on to the prepared baking sheet. Remove the bottom sheet of plastic wrap. Bake for 5 minutes. Remove from the oven and cut into circles with a cookie cutter a little larger that the top of your muffin cup. Set aside.
• When the cookies are cool and the parfait is frozen, invert the parfaits onto the cookie bases and place back in the freezer (make sure the parfaits are centered on the cookie).
• For the meringue: Put the eggs whites and sugar in the bowl of an electric mixer and whisk over a saucepan of simmering water until the sugar dissolves. Transfer the bowl to the mixer and whip on medium-high speed until you have firm glossy peaks. Place in a pastry bag with a 1/2-inch tip.
• Preheat the oven to 400 degrees F. Remove the parfaits from the freezer. Starting at the bottom of the cookie, working in circles, make meringue kisses until all of the parfait is covered. Put back in the freezer. When ready to serve, bake until golden brown. Drizzle with Rum Caramel Sauce and serve.
• Pour the cream into a 1-quart saucepan. Add the butter and bring to a simmer. Turn off the heat.
• Meanwhile, in a 2-quart saucepan, add the sugar and 2 tablespoons water. Swirl and let the sugar absorb the water. Heat over medium-high heat until it caramelizes (watching carefully) to a dark amber color. Turn off heat. Carefully pour the warm cream, a little at a time, being very careful to avoid any splattering caramel. Add salt, to taste. When all the cream has been added, mix well and pour into a container. Add rum, to taste.

BAKED ALASKA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.