Joining Suzy at Kitchen Bouquet for her now annual Ice Cream Social to celebrate National Ice Cream Day! It's a great time to celebrate ice cream, it's been so hot here in New York!
First of all, if you plan on making homemade ice cream, make sure you have room in your freezer for the freezer bowl. OK, so that let me out of making fresh ice cream. The freezer is packed. Jam-packed! So I thought of the next best thing, easy as pie, and I could kill two birds with one stone (where did that saying come from? Sorry, Marsha, I know you love birds!) by making Baked Alaska! I could make more room in the freezer by using the ice cream that was already in there, and then I'd have room to freeze the cakes! Just had to go out and get a pound cake for the crust. No big deal. Except I felt like I was melting myself when I left my air conditioned house. Baked Alaska. A favorite dessert from my days at sleep-away camp as a kid. Barb at Foley's Follies did it last year, and Suzy did it this year, and so I figured what could be the worst that happened if I tried to make it? Burnt Alaska? Almost!
Not quite Burnt Alaska but getting close! I got to it in time!
I made some in silicone baking cups and some in mini springform pans!
But then I put them in that packed freezer. That jam-packed freezer! One dropped out and I caught it. Most of it!
Take my word for it, that one was the best looking one :) Yeah, right!
So I lost one, not too bad, considering! I used Edie's Cookie Dough Ice Cream and Entenmann's All Butter Pound Cake. You can do it all homemade, homemade pound cake, homemade ice cream, but it seems I had issues the last time I made Pound Cake, for Teacher Appreciation Day, and next year I don't think they'll be calling my house for a baked donation!
In the end the Baked Alaska turned out great. Maybe not so much looking, but great tasting. I think I can get the hang of this. It came out pretty good, and the kids loved it!
Source: Amy from camp
1 pie tin
1 loaf pound cake
ice cream, chocolate and vanilla, a little softened to spread (or any flavor you like)
4-6 egg whites
1 cup of sugar
Slice the pound cake.
Press it into the pie tin on bottom and around the sides.
Spread ice cream on top of the cake. Spread chocolate on bottom, vanilla on top.
Meringue: Beat the egg whites and sugar with a hand or stand mixer. When the egg whites are stiff, they should form peaks when you lift them with a spoon. Spread on top of the ice cream.
Put into broiler for 45-60 seconds. The top should be brown. You can return to the freezer to serve later if you like.