Individual Baked Alaska with Pumpkin and Salted Caramel
It turns out, baked Alaska is one of the simplest dessert recipes to prepare! These individual baked Alaska desserts are the perfect holiday dessert. Flavored with pumpkin and salted caramel ice creams, and layered with ginger snaps, you've got a Thanksgiving dessert your family will go crazy for.
Ingredients
- 1 pint pumpkin ice cream melted
- 1 pint salted caramel ice cream melted
- 2 cups gingersnaps finely ground
- 6 egg whites
- pinch cream of tartar
- 1 cup granulated sugar
Instructions
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Distribute melted pumpkin ice cream evenly between six, 4-inch silicone baking cups. Freeze for 30 minutes.
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Remove cups from freezer and spread 1 cup of ground gingersnaps in an even layer over pumpkin ice cream. Freeze for 30 minutes.
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Remove from freezer top with melted salted caramel ice cream. Cover with an even layer of remaining 1 cup ground ginger snaps. Freeze for 2-3 hours until firm or overnight.
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In the bowl of a stand mixer, whip the egg whites and cream of tartar on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
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Remove layered ice cream from molds. Place on a heat proof baking sheet.
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Fill a pastry bag with meringue. Working quickly, pipe an even layer over each ice cream mound. Smooth into an even layer using a spoon, knife or a fork for a more decorative touch.
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Torch lightly with a kitchen torch until golden brown all over. Store in the freezer until ready to serve.
Recipe Notes
If you don't have a kitchen torch, place baked Alaska under the broiler for 1-2 minutes until golden brown. Be sure to keep an eye on them so the ice cream doesn't melt.