Ice-Cream Recipes

Baked Alaska:

Pack the softened ice cream into a 1-1/2-quart bowl 8 to 9 inches in diameter. Cover the ice cream with foil, and freeze it until it is solid; two or three hours
About 10 minutes before serving time, preheat the broiler to its highest setting
Spread one laver of the cake with the marmalade; if it is too thick to spread, thin it by heating into it 1 or 2 tablespoons of orange juice. Place the second cake layer on top. Set the cake on a flat, ovenproof dish
In a deep bowl, beat the egg whites with a whisk or a rotary or electric beater until they form soft peaks on the beater when it is lifted from the bowl. Still beating, slowly pour in the sugar, and continue to beat for about five minutes or until the egg whites become a stiff and glossy meringue
Remove the ice cream from the freezer and place it on top of the cake
Using a narrow-bladed metal spatula, encase the cake and ice cream on all sides with the meringue, swirling the surface of the meringue as decoratively as you like
Slide the dessert under the broiler for two to three minutes or until the meringue is golden brown. Watch the dessert carefully; meringue burns easily
As soon as the baked Alaska is browned, garnish it with crystallized violets if you wish, and serve it before the ice cream melts

The novelty of this dessert lies in the contrast between the ice cream inside and the very hot meringue surrounding it
The classic baked Alaska consists of a base of Genoese sponge soaked in liqueur on which is placed a block of fruit or vanilla ice cream, the whole thing being masked with plain or Italian meringue. This is cooked in a hot oven for a very short time so that the meringue is coloure but the ice cream is not melted
It is served immediatly, sometimes flamed

In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies
Add 1/2 cup melted butter and process with on-off pulses, just to blend
Press crumbs evenly onto the bottom and up the sides of a 9 inch pie plate. Press crumbs evenly to rim
Bake in a preheated 325°F 0ven for 10 minutes. Cool completely
In small saucepan, heat 6 tablespoons Kahlua and expresso powder over low heat until warmed and powder is dissolved
Stir in chocolate and 1 tablespoons butter and stir until melted and smooth. Cool completely
Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tablespoons Kahlua and beat on low speed to blend
Spread the above ice cream mixture over the bottom of cooled crust and freeze until firm
Spread cooled chocolate mixture over ice cream in plate. Freeze until firm
Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tablespoons Kahlua as above
Spread chocolate ice cream over sauce in pie. Freeze until firm
To serve, pipe decorative border of whipped cream around inside edge of pie

Scoop ice cream into 6 balls. Freeze until very firm (at least 5 hours)
Cut oranges crosswise in half. Cut thin slice from bottom of each half. Cut around edges and membranes. Remove fruit and membranes from orange shells. Line bottom of each shell with fruit. Refrigerate
Heat oven to 500°F
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy
Place orange cups on ungreased baking sheet. Fill each cup with an ice cream ball. Completely cover ice cream with the meringue sealing it to edge of shells
Bake 2 to 3 minutes or until meringue is light brown. Serve immediately

Scoop out 4 or 5 balls of ice cream, return to freezer
Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half the crumb mixture and freeze again
Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use
For thicker coating, repeat dipping in egg and rolling in crumbs
When ready to serve, heat oil to 450°F
Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into the hot oil for 1 minute
Immediently remove and place in dessert compote. Drizzle with honey and top with a dollop of whipped cream
Continue to fry ice cream balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside

Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or until melted, stirring once
Stir in corn syrup and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or until heated through
Stir in vanilla
Serve warm atop ice cream
Sprinkle with peanuts
Arranged quartered bananas around ice cream

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