Rainbow Baked Alaska

local_grocery_store Ingredients

• 1 quart Vanilla ice cream, softened
• 1 pint Strawberry ice cream, softened
• 1 pint Pistachio ice cream, softened
• 1 pint Blueberry ice cream, softened
• 1 pint Lemon sorbet, softened
• 6 Egg whites, at room temperature
• 1/4 teaspoon Cream of tartar
• 3/4 cup Granulated sugar
• 1 teaspoon Vanilla extract
• for garnish Rainbow sprinkles

restaurant_menu Method

1. 1.Line a 9-inch springform pan with plastic wrap, leaving an overhang.
2. 2.Spread the softened vanilla ice cream evenly in the bottom of the pan.
3. 3.Add a layer of strawberry ice cream on top of the vanilla ice cream.
4. 4.Continue layering with pistachio, blueberry, and lemon sorbet.
5. 5.Smooth the top and freeze for at least 4 hours or overnight.
6. 6.In a large bowl, beat the egg whites and cream of tartar until frothy.
7. 7.Gradually add the sugar and continue beating until stiff peaks form.
8. 8.Beat in the vanilla extract.
9. 9.Remove the frozen ice cream cake from the pan and place it on a baking sheet.
10. 10.Spread the meringue over the ice cream, making sure to cover it completely.
11. 11.Use a spatula to create peaks in the meringue.
12. 12.Preheat the oven to 500°F (260°C).
13. 13.Bake the Baked Alaska for 4-5 minutes, or until the meringue is golden brown.
14. 14.Remove from the oven and let it cool for a few minutes.
15. 15.Slice and serve immediately, garnished with rainbow sprinkles.

lightbulb_outline Tips

• chevron_rightMake sure to soften the ice cream before layering it in the pan.
• chevron_rightYou can use any flavors of ice cream and sorbet that you like.
• chevron_rightFor a neater presentation, freeze the Baked Alaska for a few hours after spreading the meringue and before baking.
• chevron_rightServe the Baked Alaska quickly after baking to prevent the ice cream from melting.
• chevron_rightFeel free to get creative with the garnishes. Fresh fruit or chocolate sauce would be delicious additions.