how is baked alaska made? is the ice cream baked too?

Question

i dont get it.

Answer 1

Yuuuuuuummmmmmm.........Baked Alaska

Yes, the ice cream goes in the oven too. It's not as good as it sounds though

Answer 2

Yes, the ice cream is baked too. To make this spectacular desert, you start with a slice of cake. Then pile ice cream on top of the cake. Now beat up egg whites until they are stiff, add sugar, and mound them on top of the ice cream and cake, then pop it in the oven under the broiler, until the egg white have slightly browned. Serve immediately.

The reason this works (and you don't wind up with melted ice cream all over your oven) is that the ice cream is insulated on the bottom by the cake and on the top by the meringue, and it isn't in the oven very long.

Try it -- it's a fun dish to serve!

Answer 3

INGREDIENTS

2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

DIRECTIONS

Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Prepare cake mix with egg and almond extract. Pour into prepared pan.
Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
Preheat oven to 425 degrees F (220 degrees C).
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Answer 4

I'm sure it takes a very, very hot day to bake Alaska. I've heard of it getting extreamly hot in Arizona but I'm not sure it "baked". My nephews once fried an egg on the sidewalk in Tucson. Watch the weather reports about Alaska. I 'm not sure you would really want to be there if it gets that hot....better just to read or hear about it rather than to experience an event like that. Keep up your interest in science...It will help you throughout your life.

Answer 5

"Best Baked Alaska" - 12 servings

1 (18.5 oz.) package devils food cake mix
1 quart brick chocolate chip ice cream
4 egg whites
1/2 teaspoon cream of tartar
2/3 cup dark brown sugar; packed

Heat oven to 350*. Bake cake mix in 1 round layer pan (9x1 1/2"), and 1 square pan (9x9x2"). Bake round layer 30-35 minutes (freeze for other use), and square layer 25-30 minutes.
Cover baking sheet with aluminum foil. Place cooled square cake on baking sheet. Place ice cream on cake. Leaving 1" edge, trim cake around ice cream. Freeze cake and ice cream.
Heat oven to 500*. Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Completely cover cake and ice cream with meringue, sealing it to foil on sheet. (If desired, it can be frozen up to 24 hours at this point.)
Bake on lowest rack in oven 3-5 minutes or until meringue is light brown. Trim foil to edge of meringue; transfer cake to serving plate. Cut into 6 slices; cut each slice in half. Serve immediately.

Answer 6

Optional Sauce:
9 ozs. good-quality bittersweet chocolate (semisweet chocolate can
be substituted, or use a combination)
2 Tbsp. Dutch process unsweetened cocoa powder
1 cup water
1/4 cup plus 2 Tbsp. sugar
2 Tbsp. light corn syrup
Pinch salt

Cake:
1 cup buttermilk
6 Tbsp. unsalted butter, cut into thin pats
1-1/4 cup flour
1 cup plus 2 Tbsp. sugar
1/3 cup Dutch process unsweetened cocoa powder
1 tsp. baking soda
Pinch salt
1 egg, graded "large", beaten to mix
1 tsp. vanilla

Ice Cream:
3 pints good-quality ice cream or sorbet (use a flavor that goes with chocolate)

Optional Layer:
(if your ice cream/sorbet choice goes with raspberry) 1/4 cup good-quality seedless raspberry jam, stirred to mix

Meringue:
4 egg whites, from eggs graded "large", at room temperature
1/2 tsp. cream of tartar
1/3 cup granulated sugar
1/3 cup firmly packed dark brown sugar


For the Sauce:
Makes 2-1/4 cups
Place chopped chocolate into medium heatproof bowl. Set bowl over simmering water on low heat (water should not touch bottom of bowl). Stir often until melted and smooth. Remove bowl from heat and hot water. Sift cocoa powder into melted chocolate, and briskly whisk in until most lumps are dissolved. Set aside near stove.

In small, heavy bottomed saucepan, combine water, sugar, light corn syrup, and salt. Place over medium-high heat and stir constantly to dissolve sugar. When sugar is completely dissolved, stir occasionally until mixture comes to a boil. Remove from heat.

Add about one-quarter of the boiling-hot syrup to the melted chocolate. Whisk in thoroughly (the chocolate will seize, clump, and generally look awful initially--just keep working at it). When syrup is completely incorporated, scrape bowl bottom and sides, and add another quarter of the syrup; whisk in thoroughly. Gradually add remaining syrup. This sauce will be very thin when done, but will thicken considerably upon standing. Cool to room temperature; store, tightly covered, at room temperature. Note: If you cannot get the sauce perfectly smooth, you may have added too much syrup initially. Turn the completed sauce into a food processor fitted with a steel blade, and process briefly only until the sauce is smooth.

For the Cake:
Preheat oven to 350 degrees F. Adjust rack to center of oven. Grease a 9" by 2" deep round layer pan (the pan MUST be at least 1-3/4" deep), line the bottom with wax paper cut to fit, grease the paper, and dust the pan lightly with flour, knocking out any excess. Set pan aside.

In small, heavy-bottomed, nonreactive pot, combine buttermilk and butter pats. Place over medium heat; stir often just until butter melts. Remove from heat and set aside to cool for 15 minutes. Meanwhile, into medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.

When buttermilk mixture has cooled 15 minutes, add beaten egg and vanilla. With fork, beat to mix well. Add all at once to dry ingredients. With whisk, stir until dry ingredients are moistened, then beat briskly till almost smooth (a few small lumps are OK). Pour into prepared pan (batter will be thin).

Run batter up sides slightly by tilting the pan. Drop pan onto flat surface three times from a height of about three inches (this will help to distribute the air bubbles more evenly). Bake in preheated oven 30-35 minutes, or until toothpick inserted in center emerges with a few moist crumbs still clinging to it. Do not overbake. Remove to cooling rack.

Cool 10-15 minutes. Invert onto cooling rack; remove pan and gently pull off wax paper. Re-invert and cool completely right side up. When cooled completely, level top if necessary (I've never had to do this, but different ovens give different results). Wrap airtight; store overnight at room temperature.

For the Ice Cream Layer:
Line an 8" by 2" deep round layer pan with two crisscrossed sheets of plastic wrap, leaving substantial overhang on all sides and smoothing the plastic wrap in the pan as much as possible. Have space ready in your freezer to accommodate the pan.

Soften ice cream one container at a time. Remove carton lid and any liner. Microwave at 50% (medium) power for 10-20 seconds, just until softened. You do NOT want the ice cream to melt, though a little melting around the edges of the carton is OK. Working quickly, place large spoonfuls of the softened ice cream into the prepared pan. Repeat with other carton(s). Use the back of a clean large spoon to compact the softened ice cream into as even a layer as possible (you can start to do this while softening the remaining ice cream). Again, work quickly! When ice cream layer is as even as possible (pan will be very full), place pan in freezer. After about two hours, cover ice cream with plastic overhang, then cover with another piece of plastic wrap. Freeze at least overnight. Note: Don't worry if you can't get your ice cream layer perfectly level on top; just do the best you can. You won't notice in the finished dessert.

For Assembly/Meringue:
About 1-1/4 hours before you want to serve the Baked Alaska, get your egg whites out of the refrigerator and let stand, covered, at room temperature in a medium, non-plastic bowl. Make sure your beater(s) is spotlessly clean and dry. Measure out both sugars for the meringue; stir together well in a small bowl, pressing out as many lumps as possible. Cover and set aside. Adjust oven rack to one-third up from bottom of oven. Have ready two large baking sheets, one lined with aluminum foil and one empty. Place the foil-lined sheet on top of the empty one (you'll bake this on the doubled cookie sheet). Place the cake layer, still in wrappings, in the freezer. If you're going to use the raspberry jam, have it measured out and stirred, and store it, covered, in the refrigerator. If you'll be using candles, have them (and matches) ready. Have ready large plates for serving, as well as serving utensils (I use a large, sturdy, plastic spatula to cut and serve this--use something that won't scratch your cookie sheet) and forks. If you've made the optional sauce, check the consistency. If it's very thick, stir well, adding hot water a little at a time, until sauce is a little thicker than unwhipped heavy cream. Pour sauce into a small pitcher; cover and set aside at room temperature. All of this is done so you can assemble and serve this dessert with a minimum of last-minute fuss.

Fifteen to twenty minutes before you want to bake the dessert, preheat the oven to 475 degrees F. About 10 minutes before you want to bake the dessert, remove the cake layer (NOT the ice cream layer) from the freezer. Remove the wrappings from the cake, and place the cold (but not frozen) cake layer right side up on the foil-lined baking sheet. If you're using the raspberry jam, place it on top of the cake, leaving about a 1" margin of cake all around.

Sift the cream of tartar into the egg whites. Beat whites at low speed to incorporate cream of tartar, then increase speed to high and beat until very foamy and white. Begin adding combined sugars, about two tablespoons at a time, beating after each addition until incorporated. After last addition, beat until meringue stands in stiff peaks; this will be a thick meringue. If there are a few small lumps of brown sugar in the finished meringue, that's OK. Do not remove beater(s) from mixer yet!

Remove ice cream layer from freezer. Remove top wrapping, and peel back other plastic wrap from top surface. Working quickly and a few inches over cake layer, turn pan with ice cream upside down and allow ice cream to come out of pan onto top of cake layer. Center if necessary. Set pan aside, and quickly remove remaining plastic wrap from ice cream.

Return to meringue; beat at high speed for a few more seconds. Now, WORK FAST!!! By large spoonfuls, transfer about half the meringue to the top of the ice cream. With a flat knife or offset spatula, work the meringue down the sides of the cake and ice cream, going right down to the foil on the baking sheet. Repeat with remaining meringue; the ice cream and cake should be entirely and thickly covered with the meringue. I spread the top of the meringue flat and have the sides straight so that it looks like a large meringue-covered layer-type cake, but you don't have to do so. Now, quickly place the dessert in the hot oven for 3-5 minutes, or just until the meringue is lightly browned. Remove from oven. If desired, place candles on top of the cake, sticking through meringue layer into ice cream layer. Light candles. Carry dessert to wherever you'll serve it (it will be heavy and oven-hot), and slice and serve immediately! Pass optional sauce for everyone to pour on if they wish.