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Hello Daring Bakers!
WHY YOU’LL LOVE THIS RECIPE: Our spectacular Banoffee Baked Alaska from Scratch is a mouthwatering showstopper that would be the star of your summer time events! A buttery blondie base is topped with a dreamy swirl of banoffee ice cream–a mixture of our no-churn banana and caramel flavors and My Signature Salted Caramel Sauce. Cowl that deliciousness with a swath of meringue, brown it to perfection, and you’ve got an unforgettable five-star frozen delicacy.
- Layers of pleasure: This Banoffee Baked Alaska is such a deal with as a result of each part is distinctly indulgent. Heat, toasty meringue offers option to delightfully chilly, velvety ice cream and caramel sauce set off by the tender texture of a blondie.
- Uniquely inviting ice cream taste: As an alternative of the anticipated vanilla ice cream or chocolate ice cream sometimes utilized in Baked Alaska, we use banoffee, a mixture of banana and toffee, which mixes the mellow sweetness of banana with burnt-sugar richness.
Banoffee is a beloved taste in Eire and the UK, however is much less well-known in different international locations. I’m right here to repair that! It’s also possible to take pleasure in this distinctive mix of caramelized fruitiness in our heavenly Banoffee Pie. For related yumminess, strive our Meringue Roulade with Butterscotch, Bananas Foster, and Unimaginable Banana Caramel Malt.
Desk of Contents
What’s Banoffee Baked Alaska from Scratch?
- Banoffee Baked Alaska from Scratch is a frozen dessert with a blondie base topped with a combination of caramel ice cream, banana ice cream, and salted caramel sauce. The combination is put in a vessel–we use a pudding basin or a mixing bowl right here–and frozen strong. It’s topped with meringue and toasted with a kitchen torch.
- The unique “banoffee” was made with bananas and a dulce-de-leche-like toffee, however the time period applies to bananas with any wealthy, candy butter and cooked-sugar combination.
- Baked Alaska was created in 1867 by chef Charles Ranhofer in Delmonico’s restaurant in New York Metropolis. The unique dessert was known as Alaska, Florida, commemorating the acquisition of Alaska from Russia. The Delmonico’s model featured walnut spice cake, banana ice cream, and was lined in toasted meringue.
Instruments You Want
Key Elements and Why
1 recipe My Signature Salted Caramel Sauce
Butter
- Butter, which is 80-85% fats, offers the blondie base a young and moist crumb.
- Butter offers the blondie indulgent, wealthy taste.
- The milk solids brown throughout baking, including one other caramel word to this Banoffee Baked Alaska.
Darkish brown sugar
- Brown sugar sweetens the blondie base and offers it a caramel word.
- Moreover, brown sugar provides further moisture and an irresistible fudgy texture.
- Learn to rapidly make your individual Home made Brown Sugar!
Eggs
- Within the blondie:
- The eggs emulsify the components, in order that they mix collectively evenly.
- Within the ice cream:
- Egg yolks bind the fats and water content material collectively to kind a clean and uniform texture.
- The fats in egg yolks offers the ice cream a creamy mouthfeel and depth of taste.
- Moreover, yolks coagulate in warmth to thicken and set the custard.
- Within the meringue:
- Egg whites include proteins that denature and re-group when whipped, making a community to lure and retain air to kind meringue’s ethereal construction.
- Use room-temperature eggs as a result of they are going to whip up higher.
Vanilla extract
- Within the blondie: Vanilla provides a floral word that compliments the bittersweet chocolate completely.
- Within the ice cream: Vanilla not solely provides a beautiful taste, but it surely additionally helps decrease the freezing level of the combination so it doesn’t freeze as icy exhausting.
All-purpose flour
- All-purpose flour has a protein content material of round 11%, in order that the blondie will probably be tender, not powerful.
Baking soda
Baking soda is a chemical leavener that may make the blondie rise.
Granulated sugar
- Within the ice cream:
- Granulated sugar is the first sweetener within the ice cream.
- Cooked sugar is the bottom of caramel within the caramel ice cream taste.
- Within the meringue:
- Granulated sugar provides sweetness, enhancing its general taste.
- Sugar can also be a stabilizer within the meringue: it interacts with proteins within the egg whites to carry air bubbles in place, conserving its fluffy construction intact.
- Moreover, sugar contributes to browning on the floor of the meringue when uncovered to warmth, giving it that iconic toasted look.
Complete milk
- Milk offers the banana and caramel ice lotions clean creaminess.
- The proteins in milk are important to creating the ice cream’s construction.
- For all recipes, I at all times use full-fat milk for the perfect taste and texture.
Heavy whipped cream
- Heavy whipping cream incorporates air and retains air, giving the ice cream a lighter texture.
- The fats from heavy whipping cream additionally provides taste and creaminess and helps decrease the freezing level to make ice cream nonetheless scoopable. Search for cream with a minimal of 36% fats content material for it to whip very nicely.
Bananas
- Mashed bananas are cooked within the custard combination, after which strained out. This leads to silky clean ice cream with deep banana style.
- For the perfect outcomes, use massive ripe bananas.
Cream of tartar
- Cream of tartar loosens the proteins within the egg whites, which permits them to whip up quicker with extra quantity.
- Cream of tartar stabilizes whipped egg whites, stopping them from collapsing or weeping.
- For those who don’t have cream of tartar, you need to use a teaspoon of lemon juice as a substitute.
How one can Make Banoffee Baked Alaska
Make the blondie
- Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) spherical cake pan with parchment paper.
- Whisk the butter and sugar collectively, after which whisk within the eggs and vanilla.
- Mix the flour, baking soda, and salt, after which stir into the butter combination till mixed.
- Unfold the batter into the ready pan. Bake for half-hour till simply set.
- Let cool in pan.
Make the caramel ice cream
- Make the caramel
- In a medium bowl, whisk the egg yolks and salt collectively and put aside.
- Unfold the sugar evenly over the underside of a heavy saucepan and place over medium-low warmth.
- After 2 or 3 minutes, the sugar will start to soften. With a picket spoon, gently transfer the sugar within the saucepan to permit it to soften evenly with out burning.
- As soon as the entire sugar has melted and turned a deep amber colour, add the milk, and watch out as it’ll bubble up. When the bubbles have calmed down, whisk till the sugar is dissolved within the milk.
- Make the custard
- Steadily add the caramel to the reserved egg yolk combination whereas whisking consistently.
- Return the combination to the saucepan and cook dinner over medium-low warmth, stirring consistently for about three minutes till a thick custard is fashioned. Flip off the warmth and whisk within the vanilla.
- Pressure by means of a sieve and chill totally within the fridge or over a bowl filled with ice.
- End the ice cream
- When the custard is chilly, whip the cream in a stand mixer or with an electrical hand mixer till thick, about three minutes.
- Gently stir the whipped cream into the custard. Place the fridge till wanted.
Make the banana ice cream
- Make the custard
- In a medium saucepan over medium warmth, cook dinner the milk and the banana for 4 minutes.
- In the meantime, in a mixing bowl, whisk the egg yolks, sugar, and salt till clean.
- When the milk is simmering, step by step add it to the egg yolk combination whereas whisking consistently.
- Return the combination to the saucepan and cook dinner over medium-low warmth, stirring consistently for two to 3 minutes till a thick custard is fashioned. Flip off the warmth and whisk within the vanilla.
- Instantly pressure the combination by means of a sieve passing by means of as a lot banana as you possibly can.
- Chill totally within the fridge or over a bowl filled with ice.
- End the ice cream
- When the custard is chilly, whip the cream in a stand mixer or with an electrical hand mixer till thick, about three minutes.
- Gently stir the whipped cream into the custard. Place the fridge till wanted.
Assemble the Banoffee Baked Alaska
- Take away the blondie from the pan and verify that it matches simply inside a 2-quart (or 1.8 liter) capability bowl. Trim to suit if crucial.
- Butter the bowl and line it with 4 sheets of plastic wrap, leaving sufficient to hold 5 inches (12 ½ cm) over the bowl’s rim.
- Alternate including scoops of caramel ice cream, banana ice cream, and caramel sauce into the ready bowl.
- Utilizing an offset spatula, give the ice cream a swirl. Prime with blondie.
- Cowl with overhanging plastic wrap. Freeze for no less than six hours, ideally in a single day.
Make the meringue and serve
Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
Servings: 16 slices
Elements
For the Blondie
- 1 cup (8 oz/225 g) butter, melted
- 2 cups (12 oz/340 g) darkish brown sugar
- 2 eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon ( 6 g) salt
- ¼ teaspoon (1.25 g) baking soda
For the Caramel Ice Cream
- 4 massive egg yolks, at room temperature
- ¾ teaspoon (4.5 g) salt
- ¾ cup (6 oz/170 g) granulated sugar
- 1 cup (8 fl oz/240 ml) entire milk
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
For the Banana Ice Cream
- 1 cup (8 fl oz/240 ml) entire milk
- 3 medium ripe bananas, mashed (12 oz/340 g)
- 4 massive egg yolks, at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- ¾ teaspoon salt
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- ⅓ cup (4 oz/115 g) My Signature Salted Caramel Sauce
For the Meringue
- 4 massive (5½oz/160g) egg whites
- ⅔ cup (5oz/142g) granulated sugar
- ¼ teaspoon cream of tartar
Directions
Make the Blondie
-
Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) spherical cake pan. Put aside.
-
In a medium bowl, whisk the butter and sugar collectively till mixed, then add the eggs and vanilla extract.
-
In a separate small bowl, combine the flour, salt and baking soda collectively, then stir this into the butter combination till mixed.
-
Unfold the batter into your ready pan and bake for about half-hour, till simply set. Let cool utterly within the pan. This may be made the day earlier than.
Make the Caramel Ice Cream
-
In a medium bowl, whisk the egg yolks and salt collectively. Put aside.
-
Unfold the sugar evenly over the underside of a heavy, medium-sized saucepan and place over medium-low warmth.
-
After 2 or 3 minutes, the sugar will start to soften. With a picket spoon, gently transfer the sugar within the saucepan to permit it to soften evenly with out burning.
-
As soon as the entire sugar has melted and turned a deep amber colour add the milk and stand again because it bubbles. When the bubbles have calmed down, whisk till the sugar is dissolved within the milk.
-
Add the caramel combination to the egg yolks, one ladleful at a time whereas whisking consistently. Return the combination to the saucepan and cook dinner over medium-low warmth, stirring consistently for about 3 minutes, till the combination thickens to a custard-like consistency.
-
Flip off the warmth and whisk within the vanilla.
-
Instantly pressure the combination by means of a sieve to present you a clean custard. Put aside to chill down absolutely earlier than transferring on to the subsequent step (you possibly can put the custard within the fridge or you possibly can place the bowl over a bowl of ice water to chill rapidly). This custard base will be made as much as 24 hours upfront if wanted.
-
As soon as the custard is chilly, whip the heavy cream within the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electrical mixer) on medium-high velocity till thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard till evenly blended. Place within the fridge till wanted.
Make the Banana Ice Cream
-
In a medium saucepan over medium-heat, cook dinner the milk and banana gently for about 4 minutes.
-
In the meantime, in one other medium bowl, whisk the egg yolks, sugar and salt till clean.
-
As soon as the milk is simmering, pour it, one ladleful at a time, into the egg combination whereas whisking consistently.
-
Return the combination to the pot and decrease the warmth to low. Prepare dinner, stirring consistently for two to three minutes, till a thick custard is fashioned.
-
Take away from the warmth and stir within the vanilla.
-
Instantly pressure the combination by means of a sieve passing by means of as a lot banana as you possibly can. Put aside to chill down absolutely earlier than transferring on to the subsequent step (you possibly can put the custard within the fridge or you possibly can place the bowl over a bowl of ice water to chill rapidly). This custard base will be made as much as 24 hours upfront if wanted.
-
As soon as the custard is chilly, whip the heavy cream within the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electrical mixer) on medium-high velocity till thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard till evenly blended. Place within the fridge till wanted.
Assemble the Baked Alaska
-
Take away the blondie from the pan and utilizing a 2-quart (or 1.8 liter) capability bowl, verify that it matches simply contained in the rim of the bowl. Trim away any extra blondie if want be and put aside.
-
Butter and line the bowl with 4 layers of plastic wrap, permitting some extra to hold about 5 inches (12 ½ cm) off the sides throughout. Put aside.
-
Alternate including scoops of caramel ice cream, banana ice cream and the caramel sauce into the ready bowl. Fill it till you’ve a few ½ inch (2cm) of house on the high (you might not use the entire ice cream).
-
Utilizing a big offset spatula, give the ice lotions one fast swirl to create a ripple impact. Prime with the blondie, cowl nicely with the overhanging plastic wrap and freeze for no less than six hours, however ideally in a single day. (Any further ice cream base will be frozen in a separate container.)
When Able to Serve, Put together the Meringue:
-
Place the egg whites, sugar, and cream of tartar within the high of a double boiler over simmering water and whisk consistently for two minutes till the sugar has dissolved.
-
Take away from the warmth and beat the egg white combination in a stand mixer fitted with a whisk attachment or with a handheld electrical mixer on excessive velocity till thick and shiny, and it holds stiff, shiny peaks when the beaters are lifted, 4 to five minutes.
-
Take away the ice cream from the freezer, unmold and place (blondie aspect down) on a serving plate. (If the ice cream is troublesome to take away, run the bowl beneath heat faucet water for a minute.)
-
Cowl the ice cream and blondie with the meringue. Utilizing a kitchen torch, toast the meringue till golden brown throughout. That is greatest loved instantly, however any leftovers will be put again within the freezer and served inside two days.
Recipe Notes
- This recipe requires a kitchen torch. Not like a meringue-topped pie, the place you will get away with working it beneath a boiler, the form of the Baked Alaska will trigger the highest to burn earlier than the perimeters get toasted.
- If you wish to make this recipe however don’t have a torch, you possibly can merely serve it with out toasting the meringue (a light-weight dusting of cocoa powder or cinnamon would give a fairly impact.)
- This entire recipe, apart from the meringue topping, will be made as much as two days upfront. I would not recommend longer than that, because the ice cream might get a bit icy.
- Although Baked Alaska leftovers will be held for as much as two days within the freezer, the meringue topping is greatest when it’s made simply earlier than serving.
- For a enjoyable variation, make our Finest Ever Brownie as the bottom as a substitute of the blondie.
- Take ice cream out of the freezer and unmold, blondie aspect down, onto a serving plate.
- Cowl the ice cream and blondie with meringue.
- Utilizing a kitchen torch, toast throughout till golden brown. Serve instantly.
Gemma’s Professional Chef Ideas
- This recipe requires a kitchen torch. Not like a meringue-topped pie, the place you will get away with working it beneath a boiler, the form of the Baked Alaska will trigger the highest to burn earlier than the perimeters get toasted.
- If you wish to make this recipe however don’t have a torch, you possibly can merely serve it with out toasting the meringue (a light-weight dusting of cocoa powder or cinnamon would give a fairly impact.)
- This entire recipe, apart from the meringue topping, will be made as much as two days upfront. I wouldn’t recommend longer than that, because the ice cream might get a bit icy.
- Although Baked Alaska leftovers will be held for as much as two days within the freezer, the meringue topping is greatest when it’s made simply earlier than serving.
- For a enjoyable variation, make our Finest Ever Brownie as the bottom as a substitute of the blondie.
Banoffee Baked Alaska Make-Forward & Storage Directions
Sure, you may make Banoffee Baked Alaska upfront.
- Make parts of the Baked Alaska forward to scale back preparation time on serving day.
- The Salted Caramel Sauce will be made upfront and saved within the fridge for as much as two months.
- The blondie will be baked, wrapped in cling movie, and saved at room temperature for at some point.
- The ice cream must be frozen inside just a few hours of constructing it as the combination will begin to deflate.
- Your entire Baked Alaska (with out the meringue) will be assembled within the bowl and frozen for as much as 5 days.
- Retailer leftover Banoffee Baked Alaska within the freezer for as much as 3 days.
FAQs
What if I don’t have the appropriate dimension bowl?
- Verify your entire mixing bowls to see if one may work. For those who don’t have any appropriate bowls, you may make an oblong model.
- Bake the blondie in a 9×13″ pan (it’ll bake extra rapidly, so watch fastidiously).
- When the blondie has baked and cooled, take away from the pan and line with 4 sheets of plastic wrap, leaving loads of overhang.
- Place the blondie again within the pan, cowl with alternating scoops of caramel ice cream, banana ice cream, and caramel sauce.
- Prime with meringue and toast with a kitchen torch.
How do I ensure that my custard ice cream base doesn’t curdle?
- Use room-temperature eggs.
- Remember to mood. Tempering is a technique of slowly introducing sizzling liquid to eggs to be able to forestall curdling (as described on this recipe). For those who pour sizzling liquid abruptly into eggs, they are going to doubtless curdle. Right here’s how one can mood:
- Start by whisking the egg combination with one hand.
- Then, with the opposite hand, slowly ladle or drizzle the recent liquid into the eggs. By doing this, there are not any sizzling spots, and the eggs will heat up gently and evenly.
- In case your ice cream did curdle, use an immersion blender to convey it again collectively. It ought to take only a few pulses.
My ice cream froze rock-hard! What did I do mistaken?
- Ice cream made with out an ice cream machine can freeze more durable than churned, as a result of ice cream made in a machine incorporates extra air, which makes the ice cream softer.
- Remember to maintain it within the fridge and never the freezer earlier than scooping it into the bowl. And let it sit for 15 to twenty minutes at room temperature earlier than slicing and serving.
Extra Frozen Dessert Recipes
Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
Servings: 16 slices
Elements
For the Blondie
- 1 cup (8 oz/225 g) butter, melted
- 2 cups (12 oz/340 g) darkish brown sugar
- 2 eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon ( 6 g) salt
- ¼ teaspoon (1.25 g) baking soda
For the Caramel Ice Cream
- 4 massive egg yolks, at room temperature
- ¾ teaspoon (4.5 g) salt
- ¾ cup (6 oz/170 g) granulated sugar
- 1 cup (8 fl oz/240 ml) entire milk
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
For the Banana Ice Cream
- 1 cup (8 fl oz/240 ml) entire milk
- 3 medium ripe bananas, mashed (12 oz/340 g)
- 4 massive egg yolks, at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- ¾ teaspoon salt
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- ⅓ cup (4 oz/115 g) My Signature Salted Caramel Sauce
For the Meringue
- 4 massive (5½oz/160g) egg whites
- ⅔ cup (5oz/142g) granulated sugar
- ¼ teaspoon cream of tartar
Directions
Make the Blondie
-
Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) spherical cake pan. Put aside.
-
In a medium bowl, whisk the butter and sugar collectively till mixed, then add the eggs and vanilla extract.
-
In a separate small bowl, combine the flour, salt and baking soda collectively, then stir this into the butter combination till mixed.
-
Unfold the batter into your ready pan and bake for about half-hour, till simply set. Let cool utterly within the pan. This may be made the day earlier than.
Make the Caramel Ice Cream
-
In a medium bowl, whisk the egg yolks and salt collectively. Put aside.
-
Unfold the sugar evenly over the underside of a heavy, medium-sized saucepan and place over medium-low warmth.
-
After 2 or 3 minutes, the sugar will start to soften. With a picket spoon, gently transfer the sugar within the saucepan to permit it to soften evenly with out burning.
-
As soon as the entire sugar has melted and turned a deep amber colour add the milk and stand again because it bubbles. When the bubbles have calmed down, whisk till the sugar is dissolved within the milk.
-
Add the caramel combination to the egg yolks, one ladleful at a time whereas whisking consistently. Return the combination to the saucepan and cook dinner over medium-low warmth, stirring consistently for about 3 minutes, till the combination thickens to a custard-like consistency.
-
Flip off the warmth and whisk within the vanilla.
-
Instantly pressure the combination by means of a sieve to present you a clean custard. Put aside to chill down absolutely earlier than transferring on to the subsequent step (you possibly can put the custard within the fridge or you possibly can place the bowl over a bowl of ice water to chill rapidly). This custard base will be made as much as 24 hours upfront if wanted.
-
As soon as the custard is chilly, whip the heavy cream within the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electrical mixer) on medium-high velocity till thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard till evenly blended. Place within the fridge till wanted.
Make the Banana Ice Cream
-
In a medium saucepan over medium-heat, cook dinner the milk and banana gently for about 4 minutes.
-
In the meantime, in one other medium bowl, whisk the egg yolks, sugar and salt till clean.
-
As soon as the milk is simmering, pour it, one ladleful at a time, into the egg combination whereas whisking consistently.
-
Return the combination to the pot and decrease the warmth to low. Prepare dinner, stirring consistently for two to three minutes, till a thick custard is fashioned.
-
Take away from the warmth and stir within the vanilla.
-
Instantly pressure the combination by means of a sieve passing by means of as a lot banana as you possibly can. Put aside to chill down absolutely earlier than transferring on to the subsequent step (you possibly can put the custard within the fridge or you possibly can place the bowl over a bowl of ice water to chill rapidly). This custard base will be made as much as 24 hours upfront if wanted.
-
As soon as the custard is chilly, whip the heavy cream within the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electrical mixer) on medium-high velocity till thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard till evenly blended. Place within the fridge till wanted.
Assemble the Baked Alaska
-
Take away the blondie from the pan and utilizing a 2-quart (or 1.8 liter) capability bowl, verify that it matches simply contained in the rim of the bowl. Trim away any extra blondie if want be and put aside.
-
Butter and line the bowl with 4 layers of plastic wrap, permitting some extra to hold about 5 inches (12 ½ cm) off the sides throughout. Put aside.
-
Alternate including scoops of caramel ice cream, banana ice cream and the caramel sauce into the ready bowl. Fill it till you’ve a few ½ inch (2cm) of house on the high (you might not use the entire ice cream).
-
Utilizing a big offset spatula, give the ice lotions one fast swirl to create a ripple impact. Prime with the blondie, cowl nicely with the overhanging plastic wrap and freeze for no less than six hours, however ideally in a single day. (Any further ice cream base will be frozen in a separate container.)
When Able to Serve, Put together the Meringue:
-
Place the egg whites, sugar, and cream of tartar within the high of a double boiler over simmering water and whisk consistently for two minutes till the sugar has dissolved.
-
Take away from the warmth and beat the egg white combination in a stand mixer fitted with a whisk attachment or with a handheld electrical mixer on excessive velocity till thick and shiny, and it holds stiff, shiny peaks when the beaters are lifted, 4 to five minutes.
-
Take away the ice cream from the freezer, unmold and place (blondie aspect down) on a serving plate. (If the ice cream is troublesome to take away, run the bowl beneath heat faucet water for a minute.)
-
Cowl the ice cream and blondie with the meringue. Utilizing a kitchen torch, toast the meringue till golden brown throughout. That is greatest loved instantly, however any leftovers will be put again within the freezer and served inside two days.
Recipe Notes
- This recipe requires a kitchen torch. Not like a meringue-topped pie, the place you will get away with working it beneath a boiler, the form of the Baked Alaska will trigger the highest to burn earlier than the perimeters get toasted.
- If you wish to make this recipe however don’t have a torch, you possibly can merely serve it with out toasting the meringue (a light-weight dusting of cocoa powder or cinnamon would give a fairly impact.)
- This entire recipe, apart from the meringue topping, will be made as much as two days upfront. I would not recommend longer than that, because the ice cream might get a bit icy.
- Although Baked Alaska leftovers will be held for as much as two days within the freezer, the meringue topping is greatest when it’s made simply earlier than serving.
- For a enjoyable variation, make our Finest Ever Brownie as the bottom as a substitute of the blondie.
- Take ice cream out of the freezer and unmold, blondie aspect down, onto a serving plate.
- Cowl the ice cream and blondie with meringue.
- Utilizing a kitchen torch, toast throughout till golden brown. Serve instantly.
Gemma’s Professional Chef Ideas
- This recipe requires a kitchen torch. Not like a meringue-topped pie, the place you will get away with working it beneath a boiler, the form of the Baked Alaska will trigger the highest to burn earlier than the perimeters get toasted.
- If you wish to make this recipe however don’t have a torch, you possibly can merely serve it with out toasting the meringue (a light-weight dusting of cocoa powder or cinnamon would give a fairly impact.)
- This entire recipe, apart from the meringue topping, will be made as much as two days upfront. I wouldn’t recommend longer than that, because the ice cream might get a bit icy.
- Although Baked Alaska leftovers will be held for as much as two days within the freezer, the meringue topping is greatest when it’s made simply earlier than serving.
- For a enjoyable variation, make our Finest Ever Brownie as the bottom as a substitute of the blondie.
Banoffee Baked Alaska Make-Forward & Storage Directions
Sure, you may make Banoffee Baked Alaska upfront.
- Make parts of the Baked Alaska forward to scale back preparation time on serving day.
- The Salted Caramel Sauce will be made upfront and saved within the fridge for as much as two months.
- The blondie will be baked, wrapped in cling movie, and saved at room temperature for at some point.
- The ice cream must be frozen inside just a few hours of constructing it as the combination will begin to deflate.
- Your entire Baked Alaska (with out the meringue) will be assembled within the bowl and frozen for as much as 5 days.
- Retailer leftover Banoffee Baked Alaska within the freezer for as much as 3 days.
FAQs
What if I don’t have the appropriate dimension bowl?
- Verify your entire mixing bowls to see if one may work. For those who don’t have any appropriate bowls, you may make an oblong model.
- Bake the blondie in a 9×13″ pan (it’ll bake extra rapidly, so watch fastidiously).
- When the blondie has baked and cooled, take away from the pan and line with 4 sheets of plastic wrap, leaving loads of overhang.
- Place the blondie again within the pan, cowl with alternating scoops of caramel ice cream, banana ice cream, and caramel sauce.
- Prime with meringue and toast with a kitchen torch.
How do I ensure that my custard ice cream base doesn’t curdle?
- Use room-temperature eggs.
- Remember to mood. Tempering is a technique of slowly introducing sizzling liquid to eggs to be able to forestall curdling (as described on this recipe). For those who pour sizzling liquid abruptly into eggs, they are going to doubtless curdle. Right here’s how one can mood:
- Start by whisking the egg combination with one hand.
- Then, with the opposite hand, slowly ladle or drizzle the recent liquid into the eggs. By doing this, there are not any sizzling spots, and the eggs will heat up gently and evenly.
- In case your ice cream did curdle, use an immersion blender to convey it again collectively. It ought to take only a few pulses.
My ice cream froze rock-hard! What did I do mistaken?
- Ice cream made with out an ice cream machine can freeze more durable than churned, as a result of ice cream made in a machine incorporates extra air, which makes the ice cream softer.
- Remember to maintain it within the fridge and never the freezer earlier than scooping it into the bowl. And let it sit for 15 to twenty minutes at room temperature earlier than slicing and serving.
Extra Frozen Dessert Recipes
Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
Servings: 16 slices
Elements
For the Blondie
- 1 cup (8 oz/225 g) butter, melted
- 2 cups (12 oz/340 g) darkish brown sugar
- 2 eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon ( 6 g) salt
- ¼ teaspoon (1.25 g) baking soda
For the Caramel Ice Cream
- 4 massive egg yolks, at room temperature
- ¾ teaspoon (4.5 g) salt
- ¾ cup (6 oz/170 g) granulated sugar
- 1 cup (8 fl oz/240 ml) entire milk
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
For the Banana Ice Cream
- 1 cup (8 fl oz/240 ml) entire milk
- 3 medium ripe bananas, mashed (12 oz/340 g)
- 4 massive egg yolks, at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- ¾ teaspoon salt
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- ⅓ cup (4 oz/115 g) My Signature Salted Caramel Sauce
For the Meringue
- 4 massive (5½oz/160g) egg whites
- ⅔ cup (5oz/142g) granulated sugar
- ¼ teaspoon cream of tartar
Directions
Make the Blondie
-
Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) spherical cake pan. Put aside.
-
In a medium bowl, whisk the butter and sugar collectively till mixed, then add the eggs and vanilla extract.
-
In a separate small bowl, combine the flour, salt and baking soda collectively, then stir this into the butter combination till mixed.
-
Unfold the batter into your ready pan and bake for about half-hour, till simply set. Let cool utterly within the pan. This may be made the day earlier than.
Make the Caramel Ice Cream
-
In a medium bowl, whisk the egg yolks and salt collectively. Put aside.
-
Unfold the sugar evenly over the underside of a heavy, medium-sized saucepan and place over medium-low warmth.
-
After 2 or 3 minutes, the sugar will start to soften. With a picket spoon, gently transfer the sugar within the saucepan to permit it to soften evenly with out burning.
-
As soon as the entire sugar has melted and turned a deep amber colour add the milk and stand again because it bubbles. When the bubbles have calmed down, whisk till the sugar is dissolved within the milk.
-
Add the caramel combination to the egg yolks, one ladleful at a time whereas whisking consistently. Return the combination to the saucepan and cook dinner over medium-low warmth, stirring consistently for about 3 minutes, till the combination thickens to a custard-like consistency.
-
Flip off the warmth and whisk within the vanilla.
-
Instantly pressure the combination by means of a sieve to present you a clean custard. Put aside to chill down absolutely earlier than transferring on to the subsequent step (you possibly can put the custard within the fridge or you possibly can place the bowl over a bowl of ice water to chill rapidly). This custard base will be made as much as 24 hours upfront if wanted.
-
As soon as the custard is chilly, whip the heavy cream within the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electrical mixer) on medium-high velocity till thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard till evenly blended. Place within the fridge till wanted.
Make the Banana Ice Cream
-
In a medium saucepan over medium-heat, cook dinner the milk and banana gently for about 4 minutes.
-
In the meantime, in one other medium bowl, whisk the egg yolks, sugar and salt till clean.
-
As soon as the milk is simmering, pour it, one ladleful at a time, into the egg combination whereas whisking consistently.
-
Return the combination to the pot and decrease the warmth to low. Prepare dinner, stirring consistently for two to three minutes, till a thick custard is fashioned.
-
Take away from the warmth and stir within the vanilla.
-
Instantly pressure the combination by means of a sieve passing by means of as a lot banana as you possibly can. Put aside to chill down absolutely earlier than transferring on to the subsequent step (you possibly can put the custard within the fridge or you possibly can place the bowl over a bowl of ice water to chill rapidly). This custard base will be made as much as 24 hours upfront if wanted.
-
As soon as the custard is chilly, whip the heavy cream within the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electrical mixer) on medium-high velocity till thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard till evenly blended. Place within the fridge till wanted.
Assemble the Baked Alaska
-
Take away the blondie from the pan and utilizing a 2-quart (or 1.8 liter) capability bowl, verify that it matches simply contained in the rim of the bowl. Trim away any extra blondie if want be and put aside.
-
Butter and line the bowl with 4 layers of plastic wrap, permitting some extra to hold about 5 inches (12 ½ cm) off the sides throughout. Put aside.
-
Alternate including scoops of caramel ice cream, banana ice cream and the caramel sauce into the ready bowl. Fill it till you’ve a few ½ inch (2cm) of house on the high (you might not use the entire ice cream).
-
Utilizing a big offset spatula, give the ice lotions one fast swirl to create a ripple impact. Prime with the blondie, cowl nicely with the overhanging plastic wrap and freeze for no less than six hours, however ideally in a single day. (Any further ice cream base will be frozen in a separate container.)
When Able to Serve, Put together the Meringue:
-
Place the egg whites, sugar, and cream of tartar within the high of a double boiler over simmering water and whisk consistently for two minutes till the sugar has dissolved.
-
Take away from the warmth and beat the egg white combination in a stand mixer fitted with a whisk attachment or with a handheld electrical mixer on excessive velocity till thick and shiny, and it holds stiff, shiny peaks when the beaters are lifted, 4 to five minutes.
-
Take away the ice cream from the freezer, unmold and place (blondie aspect down) on a serving plate. (If the ice cream is troublesome to take away, run the bowl beneath heat faucet water for a minute.)
-
Cowl the ice cream and blondie with the meringue. Utilizing a kitchen torch, toast the meringue till golden brown throughout. That is greatest loved instantly, however any leftovers will be put again within the freezer and served inside two days.
Recipe Notes
- This recipe requires a kitchen torch. Not like a meringue-topped pie, the place you will get away with working it beneath a boiler, the form of the Baked Alaska will trigger the highest to burn earlier than the perimeters get toasted.
- If you wish to make this recipe however don’t have a torch, you possibly can merely serve it with out toasting the meringue (a light-weight dusting of cocoa powder or cinnamon would give a fairly impact.)
- This entire recipe, apart from the meringue topping, will be made as much as two days upfront. I would not recommend longer than that, because the ice cream might get a bit icy.
- Although Baked Alaska leftovers will be held for as much as two days within the freezer, the meringue topping is greatest when it’s made simply earlier than serving.
- For a enjoyable variation, make our Finest Ever Brownie as the bottom as a substitute of the blondie.
- Put together the meringue
- Place the egg whites, sugar, and cream of tartar on the highest of a double boiler over simmering water.
- Whisk consistently for 2 minutes till sugar is dissolved.
- Take away from warmth and beat egg white combination in a stand mixer or with an electrical hand mixer till thick and shiny and holds stiff peaks when beaters are lifted, about 4 to five minutes.
- End the Banoffee Baked Alaska
- Take ice cream out of the freezer and unmold, blondie aspect down, onto a serving plate.
- Cowl the ice cream and blondie with meringue.
- Utilizing a kitchen torch, toast throughout till golden brown. Serve instantly.
Gemma’s Professional Chef Ideas
- This recipe requires a kitchen torch. Not like a meringue-topped pie, the place you will get away with working it beneath a boiler, the form of the Baked Alaska will trigger the highest to burn earlier than the perimeters get toasted.
- If you wish to make this recipe however don’t have a torch, you possibly can merely serve it with out toasting the meringue (a light-weight dusting of cocoa powder or cinnamon would give a fairly impact.)
- This entire recipe, apart from the meringue topping, will be made as much as two days upfront. I wouldn’t recommend longer than that, because the ice cream might get a bit icy.
- Although Baked Alaska leftovers will be held for as much as two days within the freezer, the meringue topping is greatest when it’s made simply earlier than serving.
- For a enjoyable variation, make our Finest Ever Brownie as the bottom as a substitute of the blondie.
Banoffee Baked Alaska Make-Forward & Storage Directions
Sure, you may make Banoffee Baked Alaska upfront.
- Make parts of the Baked Alaska forward to scale back preparation time on serving day.
- The Salted Caramel Sauce will be made upfront and saved within the fridge for as much as two months.
- The blondie will be baked, wrapped in cling movie, and saved at room temperature for at some point.
- The ice cream must be frozen inside just a few hours of constructing it as the combination will begin to deflate.
- Your entire Baked Alaska (with out the meringue) will be assembled within the bowl and frozen for as much as 5 days.
- Retailer leftover Banoffee Baked Alaska within the freezer for as much as 3 days.
FAQs
What if I don’t have the appropriate dimension bowl?
- Verify your entire mixing bowls to see if one may work. For those who don’t have any appropriate bowls, you may make an oblong model.
- Bake the blondie in a 9×13″ pan (it’ll bake extra rapidly, so watch fastidiously).
- When the blondie has baked and cooled, take away from the pan and line with 4 sheets of plastic wrap, leaving loads of overhang.
- Place the blondie again within the pan, cowl with alternating scoops of caramel ice cream, banana ice cream, and caramel sauce.
- Prime with meringue and toast with a kitchen torch.
How do I ensure that my custard ice cream base doesn’t curdle?
- Use room-temperature eggs.
- Remember to mood. Tempering is a technique of slowly introducing sizzling liquid to eggs to be able to forestall curdling (as described on this recipe). For those who pour sizzling liquid abruptly into eggs, they are going to doubtless curdle. Right here’s how one can mood:
- Start by whisking the egg combination with one hand.
- Then, with the opposite hand, slowly ladle or drizzle the recent liquid into the eggs. By doing this, there are not any sizzling spots, and the eggs will heat up gently and evenly.
- In case your ice cream did curdle, use an immersion blender to convey it again collectively. It ought to take only a few pulses.
My ice cream froze rock-hard! What did I do mistaken?
- Ice cream made with out an ice cream machine can freeze more durable than churned, as a result of ice cream made in a machine incorporates extra air, which makes the ice cream softer.
- Remember to maintain it within the fridge and never the freezer earlier than scooping it into the bowl. And let it sit for 15 to twenty minutes at room temperature earlier than slicing and serving.
Extra Frozen Dessert Recipes
Savor our decadent Banoffee Baked Alaska: caramel-banana ice cream atop a buttery moist blondie, encased in toasted crunchy golden meringue.
Servings: 16 slices
Elements
For the Blondie
- 1 cup (8 oz/225 g) butter, melted
- 2 cups (12 oz/340 g) darkish brown sugar
- 2 eggs, at room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon ( 6 g) salt
- ¼ teaspoon (1.25 g) baking soda
For the Caramel Ice Cream
- 4 massive egg yolks, at room temperature
- ¾ teaspoon (4.5 g) salt
- ¾ cup (6 oz/170 g) granulated sugar
- 1 cup (8 fl oz/240 ml) entire milk
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
For the Banana Ice Cream
- 1 cup (8 fl oz/240 ml) entire milk
- 3 medium ripe bananas, mashed (12 oz/340 g)
- 4 massive egg yolks, at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- ¾ teaspoon salt
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- ⅓ cup (4 oz/115 g) My Signature Salted Caramel Sauce
For the Meringue
- 4 massive (5½oz/160g) egg whites
- ⅔ cup (5oz/142g) granulated sugar
- ¼ teaspoon cream of tartar
Directions
Make the Blondie
-
Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23cm) spherical cake pan. Put aside.
-
In a medium bowl, whisk the butter and sugar collectively till mixed, then add the eggs and vanilla extract.
-
In a separate small bowl, combine the flour, salt and baking soda collectively, then stir this into the butter combination till mixed.
-
Unfold the batter into your ready pan and bake for about half-hour, till simply set. Let cool utterly within the pan. This may be made the day earlier than.
Make the Caramel Ice Cream
-
In a medium bowl, whisk the egg yolks and salt collectively. Put aside.
-
Unfold the sugar evenly over the underside of a heavy, medium-sized saucepan and place over medium-low warmth.
-
After 2 or 3 minutes, the sugar will start to soften. With a picket spoon, gently transfer the sugar within the saucepan to permit it to soften evenly with out burning.
-
As soon as the entire sugar has melted and turned a deep amber colour add the milk and stand again because it bubbles. When the bubbles have calmed down, whisk till the sugar is dissolved within the milk.
-
Add the caramel combination to the egg yolks, one ladleful at a time whereas whisking consistently. Return the combination to the saucepan and cook dinner over medium-low warmth, stirring consistently for about 3 minutes, till the combination thickens to a custard-like consistency.
-
Flip off the warmth and whisk within the vanilla.
-
Instantly pressure the combination by means of a sieve to present you a clean custard. Put aside to chill down absolutely earlier than transferring on to the subsequent step (you possibly can put the custard within the fridge or you possibly can place the bowl over a bowl of ice water to chill rapidly). This custard base will be made as much as 24 hours upfront if wanted.
-
As soon as the custard is chilly, whip the heavy cream within the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electrical mixer) on medium-high velocity till thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard till evenly blended. Place within the fridge till wanted.
Make the Banana Ice Cream
-
In a medium saucepan over medium-heat, cook dinner the milk and banana gently for about 4 minutes.
-
In the meantime, in one other medium bowl, whisk the egg yolks, sugar and salt till clean.
-
As soon as the milk is simmering, pour it, one ladleful at a time, into the egg combination whereas whisking consistently.
-
Return the combination to the pot and decrease the warmth to low. Prepare dinner, stirring consistently for two to three minutes, till a thick custard is fashioned.
-
Take away from the warmth and stir within the vanilla.
-
Instantly pressure the combination by means of a sieve passing by means of as a lot banana as you possibly can. Put aside to chill down absolutely earlier than transferring on to the subsequent step (you possibly can put the custard within the fridge or you possibly can place the bowl over a bowl of ice water to chill rapidly). This custard base will be made as much as 24 hours upfront if wanted.
-
As soon as the custard is chilly, whip the heavy cream within the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electrical mixer) on medium-high velocity till thickened, about 3 minutes. Gently stir the whipped cream into the chilled custard till evenly blended. Place within the fridge till wanted.
Assemble the Baked Alaska
-
Take away the blondie from the pan and utilizing a 2-quart (or 1.8 liter) capability bowl, verify that it matches simply contained in the rim of the bowl. Trim away any extra blondie if want be and put aside.
-
Butter and line the bowl with 4 layers of plastic wrap, permitting some extra to hold about 5 inches (12 ½ cm) off the sides throughout. Put aside.
-
Alternate including scoops of caramel ice cream, banana ice cream and the caramel sauce into the ready bowl. Fill it till you’ve a few ½ inch (2cm) of house on the high (you might not use the entire ice cream).
-
Utilizing a big offset spatula, give the ice lotions one fast swirl to create a ripple impact. Prime with the blondie, cowl nicely with the overhanging plastic wrap and freeze for no less than six hours, however ideally in a single day. (Any further ice cream base will be frozen in a separate container.)
When Able to Serve, Put together the Meringue:
-
Place the egg whites, sugar, and cream of tartar within the high of a double boiler over simmering water and whisk consistently for two minutes till the sugar has dissolved.
-
Take away from the warmth and beat the egg white combination in a stand mixer fitted with a whisk attachment or with a handheld electrical mixer on excessive velocity till thick and shiny, and it holds stiff, shiny peaks when the beaters are lifted, 4 to five minutes.
-
Take away the ice cream from the freezer, unmold and place (blondie aspect down) on a serving plate. (If the ice cream is troublesome to take away, run the bowl beneath heat faucet water for a minute.)
-
Cowl the ice cream and blondie with the meringue. Utilizing a kitchen torch, toast the meringue till golden brown throughout. That is greatest loved instantly, however any leftovers will be put again within the freezer and served inside two days.
Recipe Notes
- This recipe requires a kitchen torch. Not like a meringue-topped pie, the place you will get away with working it beneath a boiler, the form of the Baked Alaska will trigger the highest to burn earlier than the perimeters get toasted.
- If you wish to make this recipe however don’t have a torch, you possibly can merely serve it with out toasting the meringue (a light-weight dusting of cocoa powder or cinnamon would give a fairly impact.)
- This entire recipe, apart from the meringue topping, will be made as much as two days upfront. I would not recommend longer than that, because the ice cream might get a bit icy.
- Although Baked Alaska leftovers will be held for as much as two days within the freezer, the meringue topping is greatest when it’s made simply earlier than serving.
- For a enjoyable variation, make our Finest Ever Brownie as the bottom as a substitute of the blondie.
Hello Daring Bakers! I’m Gemma Stafford, an expert chef initially from Eire, a cookbook writer, and the creator of Larger Bolder Baking. I need to enable you to bake with confidence anytime, wherever with my trusted and examined recipes and baking ideas. You could have seen certainly one of my 500+ movies on YouTube & TikTok or as a visitor decide on Nailed It! on Netflix or the Finest Baker in America on Meals Community. Regardless of your expertise, my Daring Baking Workforce & I need to be your #1 go-to baking authority.
