Recipe of Today: Baked Alaska

Ingredients:

For The Ice Cream Cake: 

• Vegetable oil, for brushing
• 1 pt raspberry, passion fruit or other sorbet, softened
• 1 pt vanilla ice cream, softened
• 1 qt chocolate ice cream, softened
• 1 cup chocolate wafer crumbs 
• 1 loaf pound cake

For The Meringue:

• 1 cup egg whites, room temperature
• pinch of cream of tartar
• 1 cup sugar

Instructions:

• Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Spoon full of sorbet, vanilla ice cream, and half chocolate ice cream, alternating large and small scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream and press down to close gaps between scoops to even out the surface. Remove the plastic wrap, sprinkle wafer crumbs over ice cream, then replace plastic wrap, pressing lightly. Freeze until set, approximately 30 minutes.

• Remove the wrap and spread remaining chocolate ice cream evenly over the crumbs. Slice pound cake into ½-inch thick slices; completely cover ice cream with slices, trimming as needed. Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.

• Get your Kitchenin KM50 Stand Mixer, beat egg whites and cream of tartar on medium-high speed in the mixing bowl until foamy, about 2 minutes. Gradually add sugar at high speed until whites are glossy and hold stiff peaks.

• Remove top layer of plastic wrap, then invert cake onto a parchment-lined baking sheet. And then remove the remaining plastic wrap and completely cover ice cream with meringue, making dome-shaped top slightly thicker than sides. Use the back of a spoon to create swirly peaks in the meringue. Freeze again for at least 3 hours.

• Preheat oven to 500°F. Bake cake until meringue peaks are golden brown, about 4 minutes, or until meringue is browned with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Serve and enjoy!