Recipe: Chocolate Mint Baked Alaska

You may be thinking of "Baked Alaska." If so, here are a few different recipes. I made my first Baked Alaska when I was 19 years old and had 20 family members to my first apartment for Thanksgiving Dinner. I had no idea what I was doing. I just liked the picture in my new Betty Crocker Cookbook. The thought never passed my mind that it might not work. I recommend you follow your recipe exactly the first time you make Baked Alaska. Also, be sure the Meringue completely covers the ice cream and your base layer. This is a fun desert. I hope you have a good time!
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Title: Chocolate Mint Baked Alaska
Categories: Mint, Chocolate, Desserts
Yield: 12 servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs
MMMMM--------------------------FILLING-------------------------------
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened
MMMMM--------------------------MERINGUE-------------------------------
4 Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
chips and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs; stir until well blended. Press into
bottom of 9-inch springform pan; freeze until firm.
FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth.
Cool to room temperature. In a large bowl, whip the ice cream until
smooth but not melted. Gradually stir in chocolate mixture (flecks
will appear in ice cream). Spoon into center of crust, mounding high
in center and leaving 3/4-inch edge. Using spatula, smooth to form
dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
degrees F.
MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY !

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Sweet Cherry Baked Alaska
1 1/2 quarts sweet cherry-flavored ice cream
1 baked pound cake or any loaf-shaped cake
5 egg whites
1/2 teaspoon almond extract
1/2 teaspoon cream of tarter
6 tablespoons sugar
Line an 8 1/2-by-4 1/2-by 3-inch loaf pan with plastic
wrap. Spoon ice cream into lined pan, pressing ice
cream to remove any air pockets. Level top of ice cream.
Horizontally cut one or two 1-inch slices from bottom
of pound cake. Place bottom slice, cut side down, on
ice cream. If necessary, use second slice to fill in
uncovered spaces. Reserve remaining pound cake for
another use. Freeze four hours or longer until ice cream is firm.
Preheat oven to 500 degrees. Beat egg whites, almond
extract and cream of tartar until soft peaks form. Add
sugar, 1 tablespoon at a time, beating well after each
addition. Beat meringue until stiff peaks form. Peaks
should stand straight up.
Invert cake onto a baking sheet. Remove plastic wrap.
Spread meringue over entire surface, sealing edges to
baking sheet. Place baking sheet on lowest shelf and
bake at 500 degrees for 2 to 3 minutes, or until
golden. Using two spatulas, carefully lift baked Alaska
to flat serving plate. Serve immediately. Serves 8.
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Chocolate Mint Baked Alaska
Ingredients (12 servings)
CRUST:
1 1/2 c Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c Chocolate Wafer Crumbs
FILLING:
1 c Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened
MERINGUE:
4 ea Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c Sugar
Instructions
CRUST:
Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm.
FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature.
In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm.
Remove sides of pan. Preheat oven to 450 degrees F.
MERINGUE:
In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY !