A Conversation for How do I...?
...make Baked Alaska?
Smiley Ben Started conversation Jan 10, 2000
Is there some special knack, or do you just cheat, by cutting it open and plonking the ice cream in? I've always wondered....
...make Baked Alaska?
Researcher 107081 Posted Jan 10, 2000
DEAD EASY
You need good, cold ice-cream and stiffly whipped egg whites
And a very, very very (230/450/Gas Mark 8) hot oven.
Whip the egg-whites until stiff and glossy, add say 3 tbsp sugar and spoon over your ice-cream (1 lb or thereabouts, straight from the freezer. It works best if the the ice-cream is from a local ice-cream maker so that it doesn't contain mono and di glycerides of fatty acids, which were the subject of Mrs Thatcher's Ph D and are a way of selling people fresh air.) You can sit the ice-cream on a bed of fruit or sponge or something - it even works with custard and trifle - making sure that there are no gaps at all.
Then whack it in your oven and remove when cooked, which is when the meringue browns slightly, but not too much
Then, for real fun, pour over warmed kirsch and ignite!
...make Baked Alaska?
Smiley Ben Posted Jan 10, 2000
But surely the ice-cream melts? Or am I missing something totally obvious?
...make Baked Alaska?
Peta Posted Jan 11, 2000
No because the oven is very very hot, you cook it very quickly and the meringue insulates the ice-cream, because it has so many air bubbles incorporated into it....
...make Baked Alaska?
Is mise Duncan Posted Jan 12, 2000
A reverse one can be made in the microwave - squirt chocolate topping into a block of ice-cream and microwave on high setting for 30 seconds. The chocolate being liquid heats rapidly - the ice-cream doesn't and you get an interesting dish 
. Or better still, whiskey and less heating time
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...make Baked Alaska?
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