I know it is STILL HOT but why not deviate from your usual routine of opening and closing the freezer to regulate your body temperature? Instead, why not bake? For some reason, I was always intimidated by the idea of Baked Alaska. I must have thought you needed to put ice cream into the oven, which just sounded crazy now that I say it out loud… This was RIDICULOUSLY easy. Just cut some cake — scoop some ice cream into it — then cover it with meringue. Give it a quick torch are you’re done.
Little domes of your favorite ice cream sitting on rich pound cake and it's all covered with creamy meringue.
- 1 pint ice cream
- 1 lb cake
- 4 egg whites
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp cream of tartar
For the Meringue:
place sugar and water in a small pot, hear on high, stirring occasionally until temperature reaches 240F.
- Whisk the room temperature egg whites on medium with eh cream of tartar until soft peaks form. Slowly drizzle in the hot sugar while mixing.
- You could use regular meringue if you prefer, it just won't pipe as neatly. 🙂