Blackberry Baked Alaska

Preparation

Step 1
Start by letting the ice cream thaw on the counter for 10 minutes. As the ice cream thaws, line a 1.5-2 quart bowl with plastic wrap. Allow ample overhang, so you can fully cover the bottom of the bowl and can use it to pull out the ice cream as a whole once it’s frozen.

Step 2
Scoop the ice cream into a large bowl and using a hand mixer or a stand mixer with the paddle attachment, beat the ice cream until creamy. Spread the softened ice cream into the prepared bowl. Cover with the plastic wrap and freeze until firm, 8 hours or up to three days.

Step 3
Now, let’s make the cake base layer! Start by chopping the frozen blackberries into small pieces, then place in a bowl and put back into the freezer.

Step 4
Melt the butter and set aside to cool slightly.

Step 5
Next, preheat the oven to 350°F and prepare a 9-inch cake pan by buttering the bottom and sides, then placing a parchment round and buttering the parchment paper. Set aside.

Step 6
In a medium to large bowl, whisk together the melted butter and sugar until fully combined. Then whisk in the vanilla, kosher salt and baking powder.

Step 7
Now whisk in the eggs. Then add one cup of the flour, once mostly combined add the buttermilk followed by the remaining ¾ cup flour and the frozen blackberry pieces. Mix until the batter comes together. Pour the batter into the prepared pan.

Step 8
Bake in the preheated oven for 35-40 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then run a knife between the cake and edge of the pan and allow the cake to cool completely.

Step 9
Once the cake is cool, remove the ice cream from the freezer. If needed, trim the cake to fit the bottom of the ice cream bowl. Peel open the plastic wrap and place the cooled blackberry cake on top (this becomes the base of the baked Alaska). Then cover back up with the plastic wrap and freeze for another 30 minutes.

Step 10
While the cake freezes to the ice cream, make the meringue. NOTE: Be sure to wipe the bowl of your stand mixer and whisk with vinegar or lemon juice to make sure your bowl is grease free or the egg whites may not stiffen.

Step 11
Place the egg whites, granulated sugar and cream of tartar in the bowl of your stand mixer. Set the bowl over a saucepan filled with 1-2 inches of simmering water. Make sure the bottom of the bowl is not touching the water. Whisk continuously until the sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 4 minutes. (If you would like to ensure the eggs are hot enough, they should be 160°F).

Step 12
Then dry the bottom of the bowl and place it on your stand mixer with the whisk attachment. Add the vanilla and beat on high speed until glossy, stiff peaks form, about 5-6 minutes.

Step 13
Remove the ice cream with cake bottom from the freezer. Use the plastic wrap to carefully pull the ice cream out of the bowl and invert onto a heat proof serving plate or cake stand.

Step 14
Spread the meringue all over the ice cream, covering it completely. Use a spoon or spatula to create big swirls. Make sure no ice cream is left uncovered. Using a kitchen torch, toast the entire meringue topping.**

Step 15
Use a sharp knife (serrated recommended) to cut slices. Serve immediately, enjoy!

NOTES: **Once the meringue topping is on the Blackberry Baked Alaska, it can be frozen again and torched just before serving. Store any leftovers in the freezer.