Imen Alton Brown Baked Alaska Recipe is made with Neapolitan ice cream, chiffon cake, sugar, corn syrup, egg whites, vanilla extract, and kosher salt. This recipe creates a dramatic, torch-browned dessert with a cool ice cream center and fluffy meringue shell. It takes about 1 hour and 45 minutes to prepare and serves 6.
Alton Brown Baked Alaska Recipe Ingredients
- 1 1/2 quarts Neapolitan ice cream, softened
- 1 9-by-5-by-1/2-inch chiffon cake, cooled completely
- 8 ounces sugar
- 4 fluid ounces light corn syrup
- 2 fluid ounces water
- 4 fluid ounces pasteurized egg whites, at room temperature
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
How To Make Alton Brown Baked Alaska Recipe
- Assemble Ice Cream Base: Line a 9-by-5-inch loaf pan with plastic wrap. Spread softened ice cream evenly into the pan and press the chiffon cake on top. Freeze for 1 hour.
- Make Sugar Syrup: In a saucepan, combine sugar, corn syrup, and water. Cook over high heat, stirring until sugar dissolves, then bring to 240°F.
- Whip Egg Whites: While syrup cooks, whisk egg whites with salt and vanilla in a stand mixer until medium peaks form, 4–5 minutes.
- Make Meringue: Slowly pour hot syrup into the egg whites with mixer on low, avoiding the whisk. Increase to high and whisk until stiff peaks form and mixture cools, 8–10 minutes.
- Unmold and Frost: Invert the frozen loaf onto a heatproof platter and remove plastic wrap. Cover entirely with a 1-inch layer of meringue, sealing around the base.
- Torch the Meringue: Use a propane torch to brown the meringue evenly. Serve immediately or freeze again if desired.
Recipe Tips
- Soften Ice Cream Gently: Makes spreading easier and helps shape clean layers.
- Use Pasteurized Egg Whites: For safety and ease when making meringue.
- Seal the Meringue Well: Ensures insulation for the ice cream and dramatic browning.
- Torch Carefully: Keep the flame moving to avoid burning the meringue.
- Freeze Before Browning Optional: A short refreeze helps firm the dessert before serving.
What To Serve With Baked Alaska
This indulgent dessert is best served on its own, but it pairs nicely with fresh berries, a drizzle of chocolate or berry sauce, or a glass of champagne or dessert wine for an elegant finish.
How To Store Baked Alaska
Freeze: Once browned, you can store the Baked Alaska in the freezer for up to 3 days. Place it in an airtight container or cover it well with plastic wrap.
Serve from Frozen: Let sit at room temperature for 5–10 minutes before slicing for easier serving.
Baked Alaska Nutrition Facts
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 59g
- Sugar: 47g
- Protein: 5g
- Sodium: 120mg
FAQs
Can I use different ice cream flavors?
Yes, any combination works—try coffee, chocolate, or fruit-based varieties.
Do I need a torch to make Baked Alaska?
A torch gives the best effect, but you can use a broiler briefly—watch very closely.
Is it safe to eat the meringue?
Yes, the meringue is made with pasteurized egg whites and cooked with hot syrup.
Can I make this ahead?
Yes, assemble and freeze until ready to torch and serve.
What’s the best way to slice Baked Alaska?
Use a sharp knife dipped in hot water for clean cuts.
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Alton Brown Baked Alaska Recipe
Description
A showstopping dessert with Neapolitan ice cream and chiffon cake wrapped in torched meringue.
Ingredients
Instructions
- Line a 9-by-5-inch loaf pan with plastic wrap. Spread in ice cream and top with chiffon cake. Freeze for 1 hour.
- In a saucepan, combine sugar, corn syrup, and water. Cook over high heat until sugar dissolves and mixture reaches 240°F.
- In a mixer, whisk egg whites, salt, and vanilla to medium peaks.
- Slowly pour hot syrup into egg whites with mixer on low. Whisk on high until stiff peaks form and cooled, 8–10 minutes.
- Unmold frozen loaf onto a heatproof platter, remove plastic, and cover with a 1-inch meringue layer.
- Torch meringue evenly and serve immediately, or freeze and serve later.
