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Baked Alaska

 Baked Alaska
This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska instead of pumpkin pie.
12 ServingsPrep: 50 min. Broil: 5 min.


  • 1 quart vanilla ice cream, softened
  • 2 eggs
  • 3 tablespoons plus 5 teaspoon water, divided
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups sugar, divided
  • 2/3 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon rum extract
  • 2 tablespoon sliced almonds, toasted


  • Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze
  • until firm. 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 towel with confectioners’ sugar. Set aside.
  • In a large bowl, beat the eggs, 3 tablespoons water and vanilla.
  • Gradually add 1/2 cup sugar, beating until thick and lemon-colored.
  • Combine the flour, baking powder and salt; fold into egg mixture.
  • Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or
  • until cake springs back when lightly touched. Immediately run a

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Baked Alaska (continued)

Directions (continued)

  • knife around edge of pan; invert onto prepared wire rack. Gently
  • peel off waxed paper; cool completely.
  • In a large heavy saucepan, combine the egg whites, cream of tartar
  • and remaining sugar and water; beat on low speed with a portable
  • mixer for 1 minute. Continue beating over low heat until mixture
  • reaches 160°, about 12 minutes. Remove from the heat. Add rum
  • extract; beat until stiff peaks form and sugar is dissolved, about 4
  • minutes.
  • Place cake on an ungreased foil-lined baking sheet; unmold ice cream
  • and place over cake. Immediately spread meringue over ice cream and
  • cake, sealing it to foil; sprinkle with almonds. Freeze until ready
  • to serve, up to 24 hours.
  • Just before serving, heat with a creme brulee torch or broil on
  • lowest oven rack position for 3-5 minutes or until meringue is light
  • browned. Serve immediately. Yield: 12 servings.
Pumpkin Baked Alaska: Stir 2 teaspoons pumpkin pie spice into the softened vanilla ice cream, then transfer to plastic wrap-lined bowl. Proceed as recipe directs.
Nutritional Facts: 1 piece equals 225 calories, 6 g fat (3 g saturated fat), 55 mg cholesterol, 112 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.