Ingredients with Measurements:
- 1 pint vanilla ice cream
- 1 pint caramel ice cream
- 1 cup granulated sugar
- 1/2 cup water
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Stand mixer or hand mixer
- Kitchen torch
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. Line a small mixing bowl with plastic wrap. Scoop the vanilla ice cream into the bowl and smooth it out. Freeze for at least 2 hours.
3. Repeat step 2 with the caramel ice cream.
4. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
5. Increase the heat to high and cook without stirring until the mixture turns amber in color, about 5-7 minutes.
6. Remove the caramel from the heat and pour it into a 9-inch cake pan. Tilt the pan to coat the bottom and sides evenly. Let cool.
7. Remove the vanilla ice cream from the freezer and unmold it onto the caramel layer. Smooth out the top. Freeze for 30 minutes.
8. Remove the caramel ice cream from the freezer and unmold it onto the vanilla layer. Smooth out the top. Freeze for at least 2 hours.
9. In a large mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
10. Gradually add the sugar and continue to beat until stiff peaks form. Beat in the vanilla extract.
11. Remove the ice cream cake from the freezer and spread the meringue over the top and sides, making sure to cover the ice cream completely.
12. Bake in the preheated oven for 5-7 minutes, or until the meringue is golden brown.
13. Remove from the oven and let cool for 5 minutes.
14. Using a kitchen torch, carefully brown the meringue until it is evenly caramelized.
15. Serve immediately.
Time:
Preparation time: 30 minutes
Freezing time: 3 hours
Cooking time: 5-7 minutes
Temperature:
Preheat oven to 450°F.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 9g
Carbohydrates: 57g
Protein: 4g
Substitutions for ingredients:
- You can use any flavor of ice cream you like.
- You can use brown sugar instead of granulated sugar for a deeper caramel flavor.
Variations:
- You can add chopped nuts or chocolate chips to the ice cream layers for added texture.
- You can use a different type of meringue, such as Italian or Swiss.
Tips and tricks:
- Make sure the ice cream is completely frozen before adding the next layer.
- Use a sharp knife to cut the cake for clean slices.
- If you don't have a kitchen torch, you can broil the meringue in the oven for a few minutes until it is caramelized.
Storage instructions:
Store any leftover cake in the freezer.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cake on a platter with a drizzle of caramel sauce.
Garnishes:
Top with whipped cream and a cherry.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the meringue is not browning evenly, rotate the cake in the oven.
- If the meringue is not setting up, make sure the egg whites are at room temperature and there is no grease in the mixing bowl.
Food safety advice:
Make sure the ice cream is kept frozen until ready to use.
Food history:
Baked Alaska is a classic dessert that originated in the 19th century. It typically consists of ice cream and cake covered in meringue and baked in the oven.
Flavor profiles:
This Caramel Baked Alaska has a sweet and creamy ice cream filling with a rich caramel flavor, topped with a light and airy meringue.
Serving suggestions:
Serve this dessert as a showstopper at your next dinner party or special occasion.
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Taste: Sweet, Creamy, Caramelized, Rich, Decadent