Hi Bold Bakers!
This week’s recipe is definitely a no-brainer.
We love S’mores on Bigger Bolder Baking, and I’ve had lots of requests to show you
how to make a Baked Alaska.
So we are going to merge those two things together and we are going to make a S’more
Baked Alaska.
Before we get started, I just want to share a big announcement with you.
I just launched my first ever, online class, called Bigger Bolder Frozen Desserts.
In my class, I share exclusive recipes, like how to make gelato, more no-machine ice cream
flavors, and even how to make ice cream using an ice cream machine.
The class can be found on Craftsy.com, and exclusively for my Bold Bakers, you will get
50% off the class price.
So just click the link here, or in the Description Box below.
When you join my class, I will be there answering questions with you along the way.
So traditionally, Baked Alaska, is ice cream, cake, and meringue on the outside.
So my big and bold twist on traditional Baked Alaska is we’re going to have a graham cracker
base, chocolate ice cream in the middle, and then covered up in marshmallow fluff.
So we’re going to start out with our base, which is chocolate ice cream, and we are going
to make our no-machine ice cream.
So in a large bowl, I’m going to add in my cream.
And then we’re just going to whip this up until it’s soft peaks.
Normally I whip this up on my KitchenAid stand-mixer, but this recipe is a little bit smaller, so
I’m going to use a little hand mixer, and it works really well.
And those are the soft peaks that I was talking about.
This is perfect.
Then, just go ahead and pour in your condensed milk.
I like to use fat-free, as I find it is less sweet.
Also, you can make your own condensed milk, and I have a recipe for that on BiggerBolderBaking.com,
along with the recipe for the S’more Baked Alaska.
So now just go in again with your beaters, and we’re just going to whip it up until
it’s stiff peaks.
For this recipe, it’s really important that your condensed milk and your cream are really
cold.
So pop them into the fridge for at least 24 hours before you use them.
And that’s it—no time at all, and we have no-machine ice cream.
I just want you to look at this texture, so you know that it should be nice and thick,
full of body—this is what makes really good ice cream.
So because we are making a S’more Baked Alaska, we need some chocolate.
So we are going to flavor this ice cream base with chocolate, and it’s really easy.
So here I have a bowl of melted chocolate.
Now the chocolate has been melted and cooled a few minutes ago, so it is not too hot.
You want it to be nice and cool before you add in the ice cream base, so this is perfect.
Now I’m using 72% cocoa solids, so it’s nice and sweet, but also bitter at the same
time.
You can use milk chocolate, whatever you’d like.
To mix your ice cream base into your chocolate, you want take a little bit of ice cream base
first.
This method is called introducing, and what it does is that it introduces two ingredients
that are of different temperature and of different texture, and it allows them to be mixed well
together, so you want to add a little bit of base to the chocolate like that.
Lovely.
And then we’re going to take the chocolate mix and add it into the rest of the base.
Nice and swiftly, go in there with a spatula and then just fold in the rest of the chocolate
into the ice cream.
You do want to move quite quickly because you don’t want the chocolate to set.
Okay, so that’s our ice cream done, so now we’re going to prepare our bowl that we’re
going to freeze it in.
For the bowl for your baked Alaska, choose any bowl that you have in your house.
I wanted something big to make a big enough dessert, but also kind of tall, so I can make
my Baked Alaska kind of high.
It doesn’t matter what kind of bowl that you use.
You can use a pudding bowl, anything that you’d like.
Just make sure that it’s safe for the freezer.
Before we add in the ice cream, we are just going to line it with some cling wrap.
Without any cling wrap, your ice cream is not coming out.
I like to do two layers just to make sure.
Push it all around the bowl.
Then you’re just going to take your ice cream and pour it straight into the bowl.
You know what else would be a really good idea?
Little individual-sized Baked Alaskas.
You can always freeze it in little small cups.
They would be so cute.
Once your ice cream is in there, just go in with a spatula and smooth out the top.
You can also give the bowl a little bit of a jiggle and it will find its own way.
So this is our ice cream layer for our Baked Alaska.
I’m going to pop this guy in the freezer, and we’re going to get started on our next
layer, which is the graham cracker cookie base.
So I’m just grinding up some graham crackers.
Now, graham crackers are such an important part of a S’more.
They work so well with the rest of the ingredients.
If you don’t have graham crackers, you can use Digestives, rich tea, any kind of a plain
biscuit is good.
Once they’re nice and ground, just like these guys, we’re going to add in some melted
butter, the same way you would make any kind of a cookie base for a tart or for a pie.
It is no secret to you, I’m sure, that I love cookie bases—love, love, love them.
They’re my favorite.
Okay, so we’re just going to blend it all up together again until it comes together.
So, that’s our cookie base, looking good.
I’m going to pop the ice cream out of the freezer and top it off with this.
With your spatula, just gently push your crust into place.
If your ice cream is still soft, then just go easy.
The S’More Baked Alaska is coming together pretty nicely, but I have to pop it back in
the freezer to let this base set up.
Now you can make this dessert up to five days in advance, and have it safe in the freezer.
And then whenever you have a party or guests coming over, you can just take it out, and
finish it off.
So you absolutely cannot have a S’more without marshmallows.
And you can’t have Baked Alaska without meringue on top.
So here I have some of my homemade marshmallow fluff.
I know a lot of you have made it already.
It is such a great recipe and it is really easy to make.
And this is what we’re going to top our Baked Alaska with.
So it’s been a few hours and my ice cream and base are totally frozen.
I’m just going to turn them out onto a baking tray.
Go ahead and remove the bowl; it should pop right off.
Look at that!
Then go ahead and gently remove the cling wrap.
My Baked Alaska came out really round.
This is perfect.
Next, is to generously pile on your marshmallow fluff.
If you want to create peaks like this, you can always pipe on your marshmallow fluff.
Just pipe and pull it away to create the peak.
So what you want to do is pop your Baked Alaska under a hot grill.
You want to keep a close eye on it because marshmallow can burn really, really fast,
so you want to make sure you’re sitting there right beside it.
You can also use a little chef’s torch as well and that works great.
I think this dessert looks amazing!
The thing about this guy is that he has to be enjoyed straight away, unfortunately, so
I’m just going to go ahead, and cut myself a slice, because I want to try, and also because
I want to show you what it looks like on the inside.
Oh yeah, this is my kind of dessert: a big thick layer of graham crackers, a decadent
layer of ice cream in the middle, and then we have all the warm marshmallow on top.
This is for sure a show-stopper.
This is just another great way to enjoy a S’more.
Make sure you sign up for my frozen dessert class by clicking the link below.
And I’ll see you back here next week for more Bigger Bolder Baking.