Baked Alaska With Strawberry Ice Cream Recipes

BAKED ALASKA WITH STRAWBERRY ICE CREAM

Steps:

• Preheat the oven to 350°F.
• Grease and flour a tube pan.
• Using a mixing bowl, combine the butter, shortening, the 3 cups of sugar and cream it until light and fluffy.
• Add the eggs 1 at a time, beating well after each egg addition.
• Add in the food coloring and vanilla.
• Combine the flour and salt and add it to the creamed mixture alternating with the milk, beating well.
• Pour the batter into the prepared baking pan& bake for 1 hour and 20 minutes, or until a wood toothpick comes out clean.
• Cool the cake in the pan for 10 minutes and then turn it out onto a cooling rack.
• Once cooled, slice the cake in half.
• Preheat the broiler. To make the meringue, place the egg whites and cream of tartar into a mixing bowl.
• Beat until soft peaks form.
• Gradually add the sugar and beat until stiff and set aside.
• To assemble the Baked Alaska you have to work quickly.
• Slice the cake into 1/2 inch thick slices and place on a sheet pan.
• Spread top of the cake slices with about 1 cup of strawberry ice cream.
• Top with the remaining half of the cake slices.
• Spread meringue on ALL SIDES and form peaks using a knife.
• Broil until the meringue is light brown.
• Be careful not to burn the peaks.
• Serve immediately.

STRAWBERRY BAKED ALASKA

Steps:

• Chill pastry shell well after baking.
• Spread bottom with strawberry jam or topping.
• Reserve a little to drizzle over top.
• Soften ice cream to room temperature.
• Beat with electric mixer until smooth and creamy.
• Spread ice cream evenly over bottom of pie shell, mounding it in the center.
• Place in freezer immediately while preparing the meringue topping.
• Whip eggs white in mixer bowl until very frothy.
• Add cream of tarter and continue beating until stiff peaks form.
• Add sugar, 1 tablespoon at a time and beat until stiff and glossy.
• Spread meringue evenly over ice cream in shell to the edges to seal well.
• Bake pie at 450F degrees until slightly browned, 4-5 minutes .
• Drizzle strawberry jam or topping over top of meringue, if used.

STRAWBERRY SHORTCAKE BAKED ALASKA

Steps:

• Spoon ice cream into foil-lined 1-1/2-qt. bowl; pack firmly into bowl with back of spoon. Freeze 6 hours or overnight.
• Heat oven to 425ºF. Mix flour, 3 Tbsp. sugar and baking powder in medium bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until mixture forms dough. Pat dough onto bottom of 8-inch round pan sprayed with cooking spray. Bake 12 to 13 min. or until lightly browned. Meanwhile, toss strawberries with 1 Tbsp. of the remaining sugar.
• Cool cake 10 min.; remove from pan to wire rack. Cool completely.
• Heat oven to 500ºF. Beat egg whites and cream of tartar with mixer on high speed 1 min. or until foamy. Gradually add remaining sugar, beating 3 min. or until stiff peaks form.
• Place cake on ovenproof plate; top with strawberries and juice. Unmold ice cream; place, flat-side down, over cake. Frost ice cream with meringue; swirl with back of large spoon. Bake on lowest oven rack 3 min. or until meringue is golden brown. Serve immediately.