"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Alaska Recipe

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This recipe for Baked Alaska, by , is from Grandmother Sullivan's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David White
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (9" round) sheet cake -your favorite flavor

1/2 gallon of your favorite ice cream (or 2 or 3 different flavors)

3 egg whites

3/8 tsp. cream of tarter (1/8tsp per egg white)

1/2 cup of powdered sugar

Directions:
Directions:
Line a 7 inch diameter bowl (large enough to hold 1/2 gallon ice cream) with waxed paper. Let ice cream soften until it is workable. Pack ice cream tightly in the wax paper lined bowl. Return bowl to freezer until it hardens (approx. 24 hrs.).

Place cake in a pie pan slightly larger than the cake. Unmold the ice cream centering it on the cake. Be sure to remove all wax paper. Do not trim the cake.

When ready to assemble, beat egg whites until foamy. Add tartar and whip until stiff. Gradually add the sugar, a few spoonfuls at a time, beating the whole time. Frost cake and ice cream with meringue, covering completely, be sure to "seal" the cake and ice cream with the meringue to the pan.

Bake in preheated oven at 450 degrees for 6-7 minutes until meringue peaks are golden.

Store in freezer until serving time.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
45 mins prep, plus 24 hrs freezer time
Personal Notes:
Personal Notes:
Options:
Layer multiple flavors of ice cream.
Make your own new flavor of ice cream: Crush candy pieces and mix into ice cream.

 

 

 

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