Baked Alaska

One of the coolest things we have learned to make in this class is Baked Alaska. This is basically layers of ice cream covered in meringue and then torched. You first need to decide what kind of flavors of ice cream you want and then start to churn them. As the first kind of ice cream is done churning, you let it fall into a large bowl about 2/3 of the way full. You then take another smaller bowl and push into the ice cream, then place it into the freezer. As the ice cream freezes it will take the shape of the bowl. When it is firm you can start to churn the next type of ice cream. You can take the first bowl of ice cream out of the freezer and take the smaller bowl out. When the second ice cream is finished churning you can let it fall right into the first ice cream. This will be the center of the Baked Alaska. You can then smooth it and place a layer of cake on the very top. This cake just gives the ice cream something to sit on, then you can put it bake into the freezer. At this time you will make your meringue and get everything ready to pipe the meringue. To take the ice cream out of the bowl you can place it into a hot water bath for a few seconds just to melt it enough to release it from the bowl. If it is too melted then it needs to go back into the freezer immediately, but if not then you can start piping the meringue onto the ice cream. This can be done in any design just as long as the whole thing is covered. This meringue is used to protect the ice cream and to make sure that it doesn't melt. Once all of the meringue is on then you can torch the whole thing but not burning it. Now you are finished and it needs to be served immediately.