BAKED ALASKA
Ingredients:
1 loaf butter cake sliced
2 pints pistachio ice cream, slightly softened
2 pints French vanilla, slightly softened
1 recipe Swiss Meringue
Vegetable-oil cooking spray
Directions
1.Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic.
2. Pack base of bowl with pistachio ice cream; layer French vanilla ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams as you desire).
3. Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
4. Remove ice cream from the freezer, place the sliced cake over the bowl to cover the ice cream completely. Then invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
5. Make the meringue as directed below.
6. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
7. To serve, spoon 2 T of rum over the meringue then ignite to flame and brown the meringue. Serve immediately.
1 loaf butter cake sliced
2 pints pistachio ice cream, slightly softened
2 pints French vanilla, slightly softened
1 recipe Swiss Meringue
Vegetable-oil cooking spray
Directions
1.Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic.
2. Pack base of bowl with pistachio ice cream; layer French vanilla ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams as you desire).
3. Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
4. Remove ice cream from the freezer, place the sliced cake over the bowl to cover the ice cream completely. Then invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
5. Make the meringue as directed below.
6. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
7. To serve, spoon 2 T of rum over the meringue then ignite to flame and brown the meringue. Serve immediately.
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