Tag: coconut ice cream

On Tuesday, Damien and I celebrated our twenty-fifth wedding anniversary.

We did it in the way we know best: With a lot of food. Damien made a spectacular meal of Korean fried chicken, roast broccoli, and rice (more about that tomorrow!), and I was in charge of dessert. 

Twenty five years ago, I baked our wedding cake at the last minute, because my mother got sick, or accidentally cut off her own hand, or otherwise made sure she didn’t have to make the wedding cake. Which, understandable. I don’t remember what recipe I used; I just remember just baking more and more and more cake until it finally seemed wedding-sized, and I was very tired, so I stopped. And that’s how you do it!

We didn’t have a little bride and groom or even a floral topper. This is because I forgot. It was just cake. At the reception, my friend Kate noticed it was just bare white, and gathered up loose flowers and ferns from the bridesmaid’s bouquets and strewed them over the cake, and last I heard, this does not invalidate a marriage.

Nevertheless, someone told us it was traditional to save the top layer of cake and eat it on your first anniversary, so someone wrapped it up and we dutifully put it into the freezer. 

And then we moved, and moved the cake to the freezer of the new house. And then we were pretty busy, so we forgot about it, and then we moved again, and then we moved several times, and had ten kids and probably half a dozen refrigerators, and after a certain point, I got a little weird about the cake and wouldn’t let people throw it away even though it was taking up valuable space and there was no possible way it was edible. 

Anyway, maybe I had the sort of semi-disastrous wedding cake in my head as I hatched the idea to make a baked Alaska for our 25th anniversary. And let me apologize for the lack of photos in the first part of this. It does get less wordy and more pretty as it goes!

This was my first attempt at making baked Alaska, which is a cake topped with ice cream surrounded with meringue which is then toasted and/or set on fire. You can toast it with a torch, as I did, or you can bake it in the oven, and you can eat it that way, or you can toast it and then douse it with 80-proof liquor and flambé it. Either way, the novelty is that the ice cream stays frozen while the outside is briefly very hot indeed.

No part of it was difficult, but it did take some planning, because I wanted to make the ice cream and other components from scratch, and you have to freeze the ice cream bowls for 12 hours before making ice cream, and I was making three kinds. You can make it with store-bought ice cream, though, and you don’t need any special equipment to make the baked Alaska. You can use a kitchen torch, but you don’t have to. I will include a condensed version of the recipe at the end. 

As I mentioned, the meal was Korean or Korean-adjascent. With that in mind, this is what I ended up with for dessert, from the bottom up: 

Pound cake (which I made from a mix, because my baking is unreliable)
Raspberry-blackberry jam and pecan pralines
Mango ice cream
Pecan pralines
Coconut ice cream
Raspberry-blackberry jam
Strawberry ice cream
Meringue, toasted with a torch and then flambéd with spiced rum

Here’s the timeline, with recipes for each component

SATURDAY
I made a double recipe of Ben and Jerry’s Strawberry ice cream. Damien loves strawberry ice cream, and he said this is the best he ever had. 

It comes out a lovely petal pink and is full of strawberries. What more could you want?

SUNDAY

On Sunday I made coconut ice cream. I used the Ben and Jerry’s recipe for this as well, and it was very easy: Just a sweet cream base with a can of coconut cream stirred in. Here’s that recipe:

This ice cream would be an excellent base for all kinds of lovely add-ins, nuts and chocolate chips and things. It was very rich and pleasant just plain, though. 

MONDAY

Monday I made mango ice cream, cake, and pralines. 

First the mango ice cream. I fiddled with various recipes, and here is what I ended up with:

My goodness, this was fantastic. If you like mangos, this is your ice cream. Lovely golden color, too. 

While it was churning, I made two boxes of Betty Crocker pound cake mix. I made two nine-inch rounds, plus an extra heart-shaped pan. I knew I was going to have to cut up the cake and reassemble it into a larger circle, so I wanted to have lots of curved pieces to choose from. 

I also made a batch of pecan pralines.

My computer has weirdly evaporated any trace of this recipe, so I’ll have to come back later and fill it in when I find it. It was just a basic recipe with butter, sugar, cinnamon, and egg white, as I recall, and a low oven with the timer going off every fifteen minutes to stir the dang things. They came out nicely light and crunchy, very hard to stop snacking on them. 

TUESDAY

Tuesday was our actual anniversary. The first thing I did was clear out a space in the freezer, so there would be plenty of room to freeze the dang thing. Then I decided at the last minute to make some fresh jam to go in between the baked Alaska layers. This was a good idea, but I wish I had made more, because it was a little dry in between the cake and the first ice cream layers, but I only had a few cups of berries (half blackberry, half raspberry). 

It’s super easy. You combine three parts very ripe berries to one part sugar, and a li’l spoon of fresh lemon juice, bring it to a gentle boil in a pot, turn it down to simmer, and keep it simmering, stirring it frequently, until it thickens up. The recipes say it takes twenty minutes, but nothing takes twenty minutes. It took probably forty minutes to turn into anything I could honestly call “jam.” But it was a chilly, drizzly day and I did not mind hanging around sniffing the gentle clouds of berry steam. 

And then I was ready! Ready to make a baked Alaska! I had watched a few videos and read a few recipes, and chose out the most reasonable-sounding instructions. Here is what I did. 

My goal was to have the whole thing assembled at least four hours before dessert time, so it would have plenty of time to freeze. I took the three tubs of ice cream out of the freezer to let them soften up.

Note: The coconut ice cream softens up faster than the others, and eventually separates, so if you’re using it, maybe leave it in the freezer longer. 

I was planning an enormous baked Alaska. It probably could have served 15 people. I sprayed a plastic salad bowl 12″ in diameter with neutral cooking spray. Then I lined it with two ribbons in a cross shape, to make a handle to lift the frozen ice cream out at the end.

Then I lined the whole thing with plastic wrap, leaving some hanging over the edges. 

I really did not want that ice cream to get stuck!

I also made a diagram of what I wanted my finished baked Alaska to look like, because I knew I was going to get confused. Remember, you’re making it upside down, so the first thing you put in is going to be on top of the finished product.

I mushed up the strawberry ice cream a bit to make it the consistency of soft serve, and spread it in the bowl, making a smooth surface with a spatula.

Then I put it back in the freezer for 25 minutes or so. The jam was still pretty hot from being cooked, so I popped that in the freezer, too. When the ice cream had solidified a bit, I spooned some of the jam over the top and spread it out. Then I took the coconut ice cream, mushed it, and spread it out, and sprinkled pralines over the top, and put it in the freezer to harden a bit. Then I repeated the process with the mango ice cream, making the third layer. I spread the rest of the jam and the rest of the pralines over this. 

(I wanted this baked Alaska to be in layers, but you can also make it with random scoops or blobs of different kinds of ice cream, and this is easier and faster, because you don’t have to let it freeze in between, and you don’t have to try to smooth it down. But you don’t get stripes, and where’s the fun in that?)

Then I folded the flaps of plastic wrap over the ice cream to compress it all and make it as smooth as possible. 

Then it was time to cut up the pound cakes! I had two nine-inch rounds and a heart-shaped caked. First I leveled them, then I cut one of the rounds in half and laid them along both edges of the bowl. I cut a long rod out the center of the second round and used it to fill up the center. Then I cut rounded wedges from the heart to fill in the remaining gaps. I was pretty proud of how well it all fit together. 

You can see that I put the crust edge down, touching the ice cream, and the trimmed edge up. I wish I had done it the other way, so the more tender cake would be in contact with the jam and ice cream. Next time!

Many people use brownies for the base. Any baked good is fine, as long as it’s dense and can hold up to the weight of a lot of ice cream. When all the gaps were filled in, I folded the extra plastic wrap flaps over the cake again, and added a little extra, to keep it dry in the freezer, and that part was all done. I got it in the freezer by noon. 

I also did some prep for the meringue early in the day. I separated eight eggs gave the yolks to the dog, and set the whites aside so they would be room temperature when it was time to make the meringue. Then I made some superfine sugar: I put two cups of regular granulated sugar into the food processor and whirred it for a couple of minutes, and then set that aside as well. 

The meringue turned out to be the only part that gave me trouble. After dinner, I started whipping the egg whites in the standing mixer with the whisk attachment along with 1/2 tsp of cream of tartar. I whisked it until it was frothy, and then started adding the superfine sugar, one little scoop at a time, with the whisk going on high. And it went and it went and it went and it went, but it the peaks just never got stiff. Every time I tested it to see if they would stand up straight, they would flop over. I know it takes a long time with a lot of eggs, but it really got to be ridiculous after a while, and I was afraid I was going to break the eggs, so I decided to just go ahead and work with what I had. 

With great trepidation, I put a pan under the ice cream bowl, flipped it over, gave it a tap, and . . . it came right out, no problem whatsoever. I didn’t need the handle or anything. The plastic wrap peeled off easily. Here’s how it looked at this point:

At this point, you don’t have a lot of time. You have to spread the meringue all over the whole thing, including down to the bottom of the cake base, before the ice cream melts. The meringue insulates the ice cream and keeps it from getting melted by whatever kind of heat you apply. I frantically meringued it with a spatula and then added scallops (I mean designs, not the shellfish) with a fork, then I toasted the whole thing with a kitchen torch. That was fun! It brought out the design like magic, like those books you get when you’re little, that you brush with water and a hidden picture appears. 

Next step: Flambé! I had bought a nip of Kraken spiced rum and just sort of splattered it all over the baked Alaska, and then turned the torch on it, and up it went.

It just made a small flame, so I threw some more rum on and torched it again, and that was a little more impressive.

There is supposed to be a video above! Please tell me there is a video above. 

Some of the instructions I read said you were supposed to
warm the rum, which I forgot to do, and some said you were supposed to pour it into an eggshell (?) and set it on fire and then pour it onto the baked Alaska, which sounded like a wonderful way to set your arm on fire. My method worked fine, and it burned itself out fairly quickly, without blackening the dessert too much. 

And then it was time to cut! I thought it would be an absolute menace to hack through, but it was actually quite easy, and the knife slid right through. The ice cream held together in distinct layers, yet the cake wasn’t hard and frozen. I was so pleased.

The meringue even held in place and didn’t really start to slide until I was almost done cutting slices for everyone. All in all, a complete success, way beyond what I was hoping for. 

You guys, it tasted so good. I guess I was halfway expecting it to be some kind of novelty monstrosity dessert that would impress the kids because it was on fire, but instead it turned out to be truly delicious. 

I was entirely happy with the combination of creamy, tropical fruity flavors, and the jam and nuts added a lot of interest so it wasn’t just sugar and sweetness.

I do wish I had made more jam, but the jam itself was a great idea. Cold jam made from fresh fruit is an absolute delight. The meringue itself had more depth of flavor than I was expecting. The light torching had caramelized it slightly, and it had a wonderful cozy, toasty taste that added a real layer of appeal. 

I will absolutely be making this again. Absolutely! Not for a while, though! 

Well. Anyway, you can make a baked Alaska in a day. You can see I did this the slightly insane way, but you can get a readymade cake, get a quart or two of ice cream from the store, and make a meringue, and set it on fire! Do it! 

Here are the assembly instructions for baked Alaska, without all the recipes and chit-chat. This is for a somewhat smaller one than the one I made, but you can fiddle with the proportions.

Spray or grease a bowl.
Lay a cross of ribbons inside it to make a handle, to help you lift out the frozen ice cream dome. 
Line this with plastic wrap, leaving some hanging over the edges. 
Add small scoops of various flavors of softened ice cream. Or add softened ice cream in layers, smoothing it down and letting it freeze in between. 
Continue filling the bowl, and leave a space on top. Fold the plastic wrap over the top and smush it down, to compress it and make the top smooth. 

Get a pound cake, slab of brownies, or other dense cake, and cut it into slices about half an inch thick. Fit these over the top of the ice cream like a puzzle, filling up all the gaps. 
Fold the plastic wrap over the top of the cake and freeze the bowl for at least four hours until the ice cream is rock hard.