Pumpkin Baked Alaska

Name: Pumpkin Baked Alaska
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 qt vanilla ice cream, softened; 2 tsp pumpkin pie spice; 2 large eggs; 1 1/4 c sugar, divided; 3 Tbsp plus 5 teas. water ,divided; 1/2 tsp vanilla extract; 2/3 c cake flour, sifted*; 1/2 tsp baking powder; 1/8 tsp salt; 5 large egg whites; 1/2 tsp cream of tartar; 1 tsp rum extract; 2 Tbsp sliced almonds, toasted

By Pat Duran
@kitchenChatter

Who said you can't have your pie and ice cream baked together?
I think this is one great dessert. Many years ago I tried this recipe out on by co-workers at the paper. (they were always my guinea pigs ,heh-heh). I had to make and bake it at work and it took all day in between the oven and freezer and getting my column out.,but everyone was on time the next day to make sure they got piece of it-It was a hit.
This recipe sounds difficult, but it just has a lot of directions. Just read the recipe through first.

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

8-10 servings

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

Add to Grocery List

1 qt

vanilla ice cream, softened
2 tsp

pumpkin pie spice
2 large

eggs
1 1/4 c

sugar, divided
3 Tbsp

plus 5 teas. water ,divided
1/2 tsp

vanilla extract
2/3 c

cake flour, sifted*
1/2 tsp

baking powder
1/8 tsp

salt
5 large

egg whites
1/2 tsp

cream of tartar
1 tsp

rum extract
2 Tbsp

sliced almonds, toasted

How to Make Pumpkin Baked Alaska

Step-by-Step

In a bowl, combine the ice cream and pumpkin pie spice. (or just use pumpkin ice cream).Transfer to a- 1 1/2 quart bowl lined with the new quick release foil; freeze until set.
Line a 9-inch round cake pan with release foil; release side up , and set aside. Place a clean towel over a wire rack; dust towel with powdered sugar; set aside.
Beat eggs in a bowl with 1/2 c. sugar, 3 T. water and vanilla until thick and lemon-colored. Combine flour, baking powder and salt, fold into egg mixture. Pour into prepared pan. Bake at 375^ for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared towel. Gently peel off foil if necessary; cool completely.
Place cake on oven proof platter. Unmold ice cream onto cake; remove foil. Return to freezer.
In a heavy saucepan, or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160^, about 10 minutes. Remove from heat. Add vanilla; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream cake, sealing meringue to the platter, sprinkle with almonds.
Freeze until ready to serve, up to 24 hours. (so you can make ahead). Just before serving, broil on lowest rack position for 3-5 minutes or until meringue is lightly browned. Serve immediately.
Note:
You can use 2/3 c. sifted all purpose flour, less
1 T. instead of the cake flour, if necessary.