Baked Alaska and Vanilla Ice Cream From Scratch!

Baked Alaska may look kind of mannish, uncute on the outside, but once you cut out a piece, its adorable~ I remember cutting my first slice, and was pleasantly surprised how cute it looked.This is probably the most cutest cake I've ever made ever. And out came the layers of sponge cake, ice cream, and fluffy meringue on top. The taste of all three parts is wonderful~ The meringue tastes like cooked marshmallows over ice cream~ You can never really go wrong with ice cream cake, or anything ice cream. In this cake I made everything from scratch including the vanilla ice cream. Vanilla ice cream tastes so much better when you make it yourself at home fresh. But if you'd like to skip the step of making the ice cream you can~ Just make sure you let the ice cream sit out a tiny bit for it to soften a bit before you add it into your bowl-saran-wrap-cake-mold. :)

Baked Alaska Recipe:

Sponge Cake
3 egg whites
3 egg yolks
8 tbsp of sugar, separated.
1 tsp vanilla
1/2 cup cake flour
Dash of cream of tartar

Direction:
1. Whip egg whites + dash of cream tartar until soft peaks, add in 4 tbsp of sugar slowly. Then whip until stiff peaks.
2. Mix together 3 yolks with 4 tbsp of sugar and 1 tsp of vanilla. Sift in 1/2 cup of cake flour.
3. Fold in whipped whites into yolk mixture a little at a time.

Meringue
6 egg whites
1/2 cup sugar
Cream of Tartar

Direction:
1. Whip egg whites with cream of tartar until soft peaks. Slowly add in 1/2 cup of sugar. Whip until stiff peaks

Ice Cream

1 cup of milk
1 1/2 cup heavy cream
1/4 cup sugar
pinch of salt
1 tsp vanilla
5 egg yolks
1/4 cup sugar

Directions:
1. Combine milk, sugar, salt, vanilla, cream in a pot over medium heat, stir until it dissolves and let it simmer. Remove from heat, and let it sit covered for 30 minutes.
2. In another bowl mix together yolks and 1/4 cup of sugar until it turns pale yellow
3. Pour 1/2 cup cream mixture into yolks stirring constantly.
4. Return everything into the pot, stirring with a wooden spoon, and until it coats the back of a wooden spoon.
5. Cover in an airtight container, and leave it in the fridge over night.
6. Pour into ice cream maker. I used Cusinart ICE-21 and turned it on for 20-25 minutes

Assembly

1. Cover a small bowl in saran wrap, add in ice cream, and smooth out. Freeze until stiff, or overnight.
2. Cut out your cake using the circle of the small bowl you used.
3. Place ice cream over circle sponge cake.
4. Pipe meringue around the cake and ice cream swirling around, letting the meringue drop rather than dragging it across.

Video Tutorial: