Peppermint Baked Alaska
By Kristan Raines, @thebrokenbread
Peppermint Baked Alaska
By Kristan Raines, @thebrokenbread
Yield/Serves:
8-12
- 2.5-3 quarts peppermint ice cream, softened
- 1 stick salted butter, melted
- 1 cup (200g) granulated sugar
- ¼ cup (55g) brown sugar, packed
- ⅔ cup cocoa powder (50g)
- 3 large eggs, room temp
- 1 tsp pure vanilla extract
- ¾ cup + 2 tbs (110g) all-purpose flour
- ¾ tsp baking powder
For the meringue:
- 4 large egg whites
- ¾ cup + 2 tbs granulated sugar (174g)
- ½ tsp cream of tartar
- ¾ tsp vanilla extract
Heat oven to 350°F. Lightly grease a 9-inch pan.
For the brownie base: Add the melted butter, both sugars, and cocoa powder to a medium bowl and whisk together until combined.
Whisk in the eggs, one at a time, followed by the vanilla, until a glossy batter forms.
Using a spatula, fold in the flour and baking powder until just combined, then pour the batter into the prepared pan and smooth the top.
Place in the oven and bake for 18-20 minutes, or until a tester inserted in the center comes out with a few moist crumbs. Let the brownie cool in the pan for 20 minutes before transferring to a cooling rack.
For the ice cream filling: Line a 2.5 quart bowl entirely with plastic wrap, making sure to leave at least 8 inches of overhang around the whole bowl.
With a spatula, fill the bowl with the softened ice cream and smooth the top. Using the overhanging plastic warp, fold the pieces over the ice cream base to cover, then place in the freezer. Freeze until completely firm.
About 45 minutes before assembling, remove the ice cream, unwrap, and place the cooled brownie on top of the ice cream, bottom side facing up. Rewrap with plastic and place back in the freezer.
For the marshmallow meringue: Add the egg whites, sugar, cream of tartar, and salt to a large heat proof bowl. Set the bowl on top of a saucepan filled with a few inches of simmering water set over medium-low heat. Make sure the bowl doesn’t touch the water.
Whisk the mixture constantly until the sugar has dissolved and reaches a temperature of 160F°.
Pour the mixture into the bowl of a standing mixer. Add the vanilla, then using a whisk attachment, beat on high until glossy and stiff peaks form.
To assemble: Unwrap the plastic and invert the ice cream and brownie onto a cake stand or serving platter. Gently hold the plastic wrap down while pulling up on the bowl, then remove the plastic wrap.
Working quickly, spoon the meringue all over the ice cream and brownie base, creating swirls and small peaks as desired. Use a kitchen torch to gently toast the meringue. Cut and serve immediately.
For the brownie base: Add the melted butter, both sugars, and cocoa powder to a medium bowl and whisk together until combined.
Whisk in the eggs, one at a time, followed by the vanilla, until a glossy batter forms.
Using a spatula, fold in the flour and baking powder until just combined, then pour the batter into the prepared pan and smooth the top.
Place in the oven and bake for 18-20 minutes, or until a tester inserted in the center comes out with a few moist crumbs. Let the brownie cool in the pan for 20 minutes before transferring to a cooling rack.
For the ice cream filling: Line a 2.5 quart bowl entirely with plastic wrap, making sure to leave at least 8 inches of overhang around the whole bowl.
With a spatula, fill the bowl with the softened ice cream and smooth the top. Using the overhanging plastic warp, fold the pieces over the ice cream base to cover, then place in the freezer. Freeze until completely firm.
About 45 minutes before assembling, remove the ice cream, unwrap, and place the cooled brownie on top of the ice cream, bottom side facing up. Rewrap with plastic and place back in the freezer.
For the marshmallow meringue: Add the egg whites, sugar, cream of tartar, and salt to a large heat proof bowl. Set the bowl on top of a saucepan filled with a few inches of simmering water set over medium-low heat. Make sure the bowl doesn’t touch the water.
Whisk the mixture constantly until the sugar has dissolved and reaches a temperature of 160F°.
Pour the mixture into the bowl of a standing mixer. Add the vanilla, then using a whisk attachment, beat on high until glossy and stiff peaks form.
To assemble: Unwrap the plastic and invert the ice cream and brownie onto a cake stand or serving platter. Gently hold the plastic wrap down while pulling up on the bowl, then remove the plastic wrap.
Working quickly, spoon the meringue all over the ice cream and brownie base, creating swirls and small peaks as desired. Use a kitchen torch to gently toast the meringue. Cut and serve immediately.