Baked Alaska Recipe | 3 Variations

Baked Alaska Topped with an Italian meringue | Impress you family with this recipe. GET THE RECIPE: https://justcookwithmichael.com/recipes/baked-alaska/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Kitchen Torch: https://amzn.to/39qpvDZ KitchenAid Stand Mixer: https://amzn.to/3g6eB8M RELATED RECIPES: Poached Pears: https://youtu.be/v66CzxgCUSk https://justcookwithmichael.com/recipes/poached-pears/ Apple Crepes: https://youtu.be/5QSsyQbU7P4 https://justcookwithmichael.com/recipes/apple-crepes/ Pasteis de Nata | Portuguese Custard Tarts: https://youtu.be/2T-m8AvxAjQ https://justcookwithmichael.com/recipes/pasteis-de-nata/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ________________________________________________________________________ Ice Cream Cake: 1.5 - 2 quarts Ice cream 16- 24 ounces pound cake or sponge cake (13- 16 Servings) 1 or 2 small cookie sheet pans that can fit in your freezer. 1. Cut the cake to make a 1/2 Base. The Base should be 1/4 inch bigger than the ice cream on all sides. 2. Place the ice cream "half log" on top of the base. 3. Cut strips of cake to a thickness of 1/4 inch and cover the ice cream with the cake. (up to this step it can be made 3 days in advance) Place the "ice cream cake" in the freezer for at least 30 minutes up to 3 days. Italian Meringue 1-1/4 cup sugar 1/3 cup water 6 egg whites (whipped about 5 Cups) 1 tsp vinegar or lemon juice or 1/2 tsp of cream of tartar (make sure you use a clean bowl and whisk for the egg whites and make sure NO egg yolk has dripped into the egg whites) 1. Put the water and sugar in a pot. Heat and when the temperature reaches between for 220 - 230°F, start whipping the egg whites on medium speed—you want to get it soft peak stage by the time the sugar syrup reaches 240°F. 2. Add a 1/2 teapsoon of lemon juice or cream of tartar directly to your egg whites). Place 6 egg whites into the bowl and set your mixer to medium speed. You want the egg whites to reach soft peaks by the time the syrup has come to temperature. 3. When the sugar syrup reaches 240°F, raise the mixer speed to high, and gently pour the hot sugar syrup into the mixer (that has egg whites that have been whipped to the soft peak stage) 4. Once all the syrup is incorporated, CONTINUE to whip until the meringue holds desired peaks about 7 to 9 minutes for stiff peaks). 5. Remove the ice cream from the freezer and frost it with the Italian meringue. 6. Place the ice cream back in the freezer for at least 30 minute and up to 24 hours You want to be sure the ice cream in the middle of the cake is very firm. Be careful that nothing in the freezer can touch or fall on the frosted ice cream. It's best to clear a rack in the freezer just for the Baked Alaska. 7. Use 1 crème brûlée torch to caramelize the baked Alaska. oven method: Preheat your oven to 500°F. Bake in the preheated oven for about 4- 5 minutes until it has a little bit of golden color. At this stage it can be refrozen for up to eight hours. ======================== Kitchen Items Used: Instant Read Thermometer: https://amzn.to/2ZNrdw2 Kitchen Torch: https://amzn.to/39qpvDZ KitchenAid Stand Mixer: https://amzn.to/3g6eB8M Related/Mentioned Recipes: Port Wine Flan: https://www.youtube.com/watch?v=KZXoZ3DJmBc Poached Pears: https://www.youtube.com/watch?v=v66CzxgCUSk