{"id":448,"date":"2020-04-17T17:11:26","date_gmt":"2020-04-18T00:11:26","guid":{"rendered":"https:\/\/julianneskitchen.ca\/?p=448"},"modified":"2020-04-17T17:11:26","modified_gmt":"2020-04-18T00:11:26","slug":"easy-baked-alaska","status":"publish","type":"post","link":"https:\/\/julianneskitchen.ca\/easy-baked-alaska\/","title":{"rendered":"Easy Baked Alaska"},"content":{"rendered":"

A little more time on my hands lately…I\u2019ve been wanting to test out a simple version of baked Alaska for a while. The name “baked Alaska” was supposedly coined at Antoine’s, a restaurant in New Orleans, in 1867 to honor the US acquisition of Alaska from the Russian Empire on March 10 that year. Traditionally it\u2019s made with ice cream and cake and topped with meringue that is browned in the oven. I skip the cake part and use a culinary torch to brown the meringue. It’s really easy to make and will be devoured, guaranteed! All you need is a some ice cream, egg whites, sugar and cream of tartar – culinary torch optional.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Easy Baked Alaska<\/h2>\n
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Ice cream and toasted meringue, what's not to love. This recipe great for entertaining and so much easier to make than you think!<\/span><\/div>\n
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<\/div>\n
Course: <\/span>Dessert<\/span><\/div>
Keyword: <\/span>Party Food<\/span><\/div><\/div>\n\n\n\n

EQUIPMENT<\/h3>
  • Large metal bowl<\/div><\/li>
  • Vegetable oil<\/div><\/li>
  • Olive oil<\/div><\/li>
  • Plastic wrap<\/div><\/li>
  • Rubber spatula<\/div><\/li>
  • Stand mixer<\/div><\/li>
  • Cake tray or other serving platter<\/div><\/li>
  • Culinary torch (optional)<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1<\/span> pint<\/span> vanilla ice cream<\/span> slightly softened<\/span><\/li>
    • 1 <\/span> pint<\/span> chocolate ice cream<\/span> slightly softened<\/span><\/li>
    • 1 pint<\/span> cookies and cream ice cream<\/span> slightly softened<\/span><\/li>
    • 1 <\/span> cup<\/span> chocolate chips<\/span> optional<\/span><\/li>
    • 1<\/span> cup<\/span> egg whites<\/span> room temperature<\/span><\/li>
    • 1\/2<\/span> tsp<\/span> cream of tartar<\/span><\/li>
    • 1<\/span> cup<\/span> white sugar<\/span><\/li><\/ul><\/div><\/div>\n\n\n

      Instructions<\/h3>
      • Coat metal bowl with a thin layer of oil. Line bowl with plastic wrap. Scoop vanilla ice cream onto plastic wrap and press down and smooth out with a runner spatula. Repeat with chocolate ice cream, then cookies and cream ice cream. Sprinkle chocolate chips over top and press lightly into ice cream. Place bowl in freezer for one hour or until ice cream hardens up.<\/span><\/div><\/li>
      • Preheat oven to 500\u00b0 (skip this part if using culinary torch to toast the meringue).<\/span><\/div><\/li>
      • Using your mixer, whip the egg whites and cream of tartar until foamy (a couple of minutes or so). Slowly beat in the sugar until stiff peaks form and egg whites look glossy.<\/span><\/div><\/li>
      • Take bowl of ice cream out of the freezer and invert in on your serving platter. Remove the plastic wrap and spoon meringue onto ice cream, completely covering it. Using the back of a teaspoon to create swirls in the meringue. <\/span><\/div><\/li>
      • Place cake in oven and bake for 3-5 minutes until the meringue peaks are golden or use a culinary torch to toast the meringue. Slice and serve immediately.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

        A little more time on my hands lately…I\u2019ve been wanting to test out a simple version of baked Alaska for a while. The name “baked Alaska” was supposedly coined at Antoine’s, a restaurant in New Orleans, in 1867 to honor the US acquisition of Alaska from the Russian Empire on March 10 that year. Traditionally […]<\/p>\n","protected":false},"author":2,"featured_media":450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[38],"tags":[],"yoast_head":"\nEasy Baked Alaska - Julianne's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/julianneskitchen.ca\/easy-baked-alaska\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Easy Baked Alaska - Julianne's Kitchen\" \/>\n<meta property=\"og:description\" content=\"A little more time on my hands lately…I\u2019ve been wanting to test out a simple version of baked Alaska for a while. 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