Frozen Desserts Galore: Pumpkin Baked Alaska

by Valorie Delp | More from this Blogger

18 Jun 2008 05:45 PM

It's too bad that I didn't find this recipe while I was doing my "Abandon the Pumpkin Pie" series. Thankfully, you don't have to wait until Thanksgiving to try this out. The cool richness of pumpkin flavored frozen ice cream will satiate any post Turkey day (or is it pre-Turkey day now?) cravings you might have.

Baked Alaska is actually kind of fun to make. If you're looking for something to do with the kids, this is a great science experiment. (You'll have to pardon the homeschooler that comes out in me every once in awhile.) It is a perfect demonstration of how insulation works--flaming on the outside. . .frozen rich goodness on the inside. (This by the way is a non-flaming version!)

In case you have no idea what I'm talking about, if you've ever seen a flaming cake. . .that's a baked Alaska. Creamy rich ice cream encrusted with a delectable layer of perfectly browned meringue.

You will need:

1 quart of vanilla ice cream, softened

2 teaspoons of pumpkin pie spice

2 eggs

1 ¼ cup sugar, divided

3 tablespoons plus 5 teaspoons of water, divided

½ teaspoon vanilla extract

2/3 cup cake flour (no substitutes)

½ teaspoon of baking powder

1/8 teaspoon of salt

5 egg whites

½ teaspoon of cream of tartar

1 teaspoon rum extract

2 tablespoons of toasted slice almonds

Directions:

In a bowl, combine the ice cream and the pumpkin pie spice. Transfer to a 1 ½ quart bowl lined with plastic wrap. Freeze until set. . .or overnight. (I think it's easier to just do this part first the day ahead of time.)

Line a greased 9-in round baking pan with waxed paper. Grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust the towel with confectioners' sugar; set aside.

In a mixing bowl, beat the eggs, ½ cup sugar, 3 tablespoons water and vanilla until thick and yellow colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan. Bake at 375 for 12 to 14 minutes until the cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely.

Place cake on an ungreased platter that can go from the freezer to the oven. (You can also line a baking sheet with foil.) Unmold ice cream onto cake; remove plastic wrap. Return to freezer.

In a heavy sauce pan, combine egg whites, cream of tartar and remaining sugar and water. Beat mixture for one minute. Continue beating over low heat until mixture reaches 160 degrees. (That's about ten minutes.) Remove from the heat. Add extract and beat until stiff peaks form. (Stiff peaks stand up straight when the beaters are removed from the mixture.)

Spread meringue over frozen ice cream and cake, sealing meringue to the platter. Sprinkle with almonds. Freeze until ready to serve. (Up to 24 hours.) Just before serving, broil on lowest oven rack position for 3 to 5 minutes until the tops are nicely browned.

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Valorie Delp shares recipes and kitchen tips in the food blog, and also writes about politics and the occassional movie review. To read more articles by Valorie Delp, click here.

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Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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