The Amazing Easy-to-Follow Baked Alaska Recipe!
Make your dessert dreams come true with our easy-to-follow Baked Alaska recipe! Our Baked Alaska recipe with homemade ice cream is the perfect dish for you! Not only is it a centuries-old dessert, but it’s also an omelet surprise, as a core of ice cream is hidden under a flambéed meringue topping.
It’s a dessert that’s sure to melt away your worries! But here’s the tricky part: getting the frozen dessert into the oven or grill without it melting. We’ve all been there, trying all sorts of tricks, like putting ice cream on the stove and then turning on the oven or putting it in the fridge for an hour before cooking…just to no avail.
But don’t worry! We’ve got the perfect solution for you: Baked Alaska. This technique is the perfect way to ensure that your ice cream doesn’t melt when it goes into the oven or grill. So whip up a delicious Baked Alaska and enjoy this centuries-old dessert like never before!
Table of Contents
The Amazing Easy-to-Follow Baked Alaska Recipe!
- 1 ice cream maker
- 1 gas burner for flambéing
For the ice cream:
- 250 ml milk
- 500 ml cream
- 150 g sugar
- 3 vanilla beans
- 6 eggs
- 250 g strawberries, frozen
- 150 g raspberry, frozen
- 60 g almond, blanched, whole kernels
- 60 g cashews
- 3 tbsp maple syrup
For the brownie base:
- 200 g dark chocolate, 72% cocoa content
- 100 g butter
- 3 eggs
- 120 g raw cane sugar
- 1 sachet vanilla sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 70 g wheat flour (type 550)
For the meringue:
- 100 g granulated sugar
- 3 white eggs
- 1 pinch salt
- For the vanilla ice cream base, place the milk, cream and approx. ⅘ of the sugar in a saucepan and heat. Slit the vanilla pods lengthwise and scrape out the pith. Add the pulpand pods to the pot. Bring to the boil briefly, remove from the heat and leave to cool for 1 hour.
- Separate the eggs. Beat the egg yolks with the remaining sugar over a hot water bath until foamy. Remove the vanilla pods from the cooled milk-cream mixture. Reheat the milk-cream mixture and then fold into the egg yolk-sugar mixture in a thin stream, stirring constantly. Stir over a hot water bath for about 10 minutes until thick and creamy.
- Then place the bowl on a pan of ice water or let it cool completely in the refrigerator. Stir occasionally. Then put the mixture in an ice cream maker and freeze for 40-60 minutes until creamy.
- In the meantime, prepare the brownie base. Preheat oven to 170 °C top/bottom heat (convection oven 150 °C). Line the baking pan with baking paper. Coarsely chop the chocolate and melt it together with the butter over a hot water bath. Allow to cool slightly.
- In the meantime, beat the eggs with the sugar and vanilla sugar with the help of a hand mixer until foamy. Combine the cinnamon, baking powder, cocoa and flour in a bowl. Stir the still-warm chocolate-butter mixture into the egg-sugar mixture, then stir in the flour mixture on low speed. Pour brownie batter into the baking pan and bake in the oven for 20-23 minutes on the middle rack. Cut two circlesof about 10 cm in diameter from the finished brownie batter.
- Remove about ⅔ of the ice cream mixture from the ice cream maker and place in a precooled bowl, the diameter of which is slightly smaller than the brownie circles. Finely chop the frozen berries in a food processor and incorporate them into the ice cream mixture, finally smooth the surface and freeze in the freezer for 3-5 hours. Finely chop the nuts as well and mix them with maple syrup in a hotpan and immediately add them to the rest of the ice cream mixture in the ice cream maker. Freeze in the ice cream maker for another 10 minutes. Then pour into a round, shallow mold with a diameter of 10 cm, smooth and putin the freezer.
- For the meringue, sift the granulated sugar. Separate the eggs and beat the egg whites with a pinch of salt in a metal bowl over a hot water bath until stiff. Meanwhile, slowly add the granulated sugar. Remove the beaten egg whites from the bain-marie and chill for another 5 minutes.
- Layer the ice cream cake as follows: Brownie base, vanilla nut ice cream, and vanilla berry ice cream. Spread the meringue over the ice cream dome in waves with a pastry scraper and flambé briskly with a gas burner until light. Serve immediately.
Ice cream dish with a surprise effect
Baked Alaska differs from ordinary ice cream cakes, which usually consist entirely of ice cream. The dessert also has little to do with classic ice cream bombs. Ice cream bombs consist of several types of ice cream, which form a dome shape in layers. What makes Baked Alaska so special is the combination of homemade ice cream in the core, a fluffy pastry base, and a topping of delicate meringue that is briefly flambéed. That’s where the name comes from, by the way: “Baked” means “baked” in German. There are several theories about the origin of “Alaska”. In any case, the name is valid as an expression of cold and hot.
Did you know? The dessert called “Omelette Surprise” in upscale cuisine differs a bit in its preparation – for example, it is covered with sponge cake dough and served without a brownie base.
Baked Alaska: A dessert of ice and fire
Baked ice cream – is it possible? Very well indeed! This is ensured by a thick cap of meringue, which encases the ice cream. In addition, the pastry base ensures that the ice cream does not melt. Baked Alaska is not baked properly but flambéed. The dessert should be served immediately after flambéing. This way the ice cream stays nice and firm. If you like, you can garnish the dessert with fresh fruit or sprinkle it with powdered sugar. Tip: A ‘tipsy’ version of Baked Alaska is the “Bombe Alaska”, where the ice cream cake is doused with rum and served flambéed.
The preparation of Baked Alaska requires some skill and patience. But anyone who has ever tasted homemade ice cream knows: the effort is worth it! With an ice cream maker as a kitchen helper, making ice cream is no problem. The important thing is that the ingredients are fresh. The brownie batter only needs to go into the oven for about 20 minutes. And for flambéing, a gas burner is used, which caramelizes the outermost layer of the meringue to a golden yellow in seconds.
Tip: If you’re in a hurry, you can also use store-bought ice cream or ready-made sponge cake. But of course, it tastes better homemade! Depending on your taste, you can vary the types of ice cream. For example, how about our homemade fruity lemon ice cream or creamy vanilla ice cream? And as an alternative for the base, try brownies with walnuts. And now it’s time for the sweet surprise!