Holiday Baked Alaska

Name: Holiday Baked Alaska
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 16
Cuisine: American
Ingredients: Bigelow Peppermint Herbal Tea; Noosa Chocolate Fudge Gelato; SIGNATURE SELECTS Ice Cream, No Sugar Added, Vanilla Bean Flavored; Land O Lakes Butter, with Olive Oil & Sea Salt; Elite Chocolate Coins, Bittersweet; Egg Salad; Cake Mate Sugar, Blue; BOOST Very Vanilla; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Baking Powder, Double Acting; David's Kosher Salt; Lucerne Egg Whites, 100% Liquid, Cage Free; McCormick® Cream Of Tartar

Serves 16

60 mins prep

50 mins cook

480 mins Freezing Time:

590 mins total

Holiday Baked Alaska is an old-school, total show-stopping dessert! It features layers of ice cream on top of a delicious brownie base that's topped with toasted meringue. Absolutely heavenly!

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For the Ice Cream Dome:

Line a 4 quart metal bowl with plastic wrap. The bowl should have a 9 inch diameter to match the brownie cake pan in later steps. You will be layering each ice cream flavor. First, scoop out the softened peppermint ice cream and smooth into a flat surface. Freeze for at least 30 minutes. Repeat with mint chocolate chip ice cream and then vanilla ice cream, freezing after each layer is added to ensure the layers don't bleed into one another.

Cover the bowl with plastic wrap and freeze for 8 hours minimum or overnight. You'll want to freeze until th ice cream dome is very solid.

For the Brownie Base:

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Preheat oven to 350°F.
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Grease a 9 inch cake pan, line the bottom of the pan with parchment and grease again.

Place butter and chocolate in a glass bowl over a pot of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave for 1 minute stirring every 30 seconds so that chocolate doesn't burn.

In a separate bowl, whisk the eggs, sugar and vanilla until combined.

In another bowl, whisk the flour, baking powder and salt until combined.

Add the cooled chocolate mixture to the eggs and whisk to combine.

Add the flour to the chocolate mixture and whisk to combine.

Pour the brownie mixture into the cake pan and bake for 50 mins-1 hour. Allow to cool completely before continuing to next step.

Build the Baked Alaska:

When the brownie cake is completely cool, turn it out onto a large flat, ovenproof plate, about 12 inches in diameter.

Unmold the ice cream dome on top of the brownie layer and remove the plastic. Place back in the freezer while you make the meringue.

For the Meringue:

Whip the room temperature egg whites and cream of tartar for 2 minutes on medium high speed.

Increase the speed to high and add the sugar in a slow stream until stiff (but not dry) peaks form, about 4 minutes.

Remove the ice cream cake from the freezer. Cover the ice cream dome with the meringue covering completely and make swirly peaks with a spoon all over.

Freeze for at least 3 hours or up to 2 days.

Toast the Meringue:

Carefully light a kitchen torch or small blow torch. Use the torch to toast the meringue. Keep the torch moving to prevent overheating one particular spot and burning the meringue.

Alternately, if you don't have a blow torch, you can turn on your broiler, place the baked Alaska on the lowest rack and broil until golden.