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Category Archives: Ice Cream

Baked Alaska

Chef Karen: When I first heard about Baked Alaska many years ago, I remember thinking, “Ice cream? In the oven?” Well, I’ve finally tried it and it was the coolest thing!  I was pretty intimidated to make this dessert but took a deep breath and created it!  I was pleasantly surprised at the turn-out.  A few things to mention: Because  I only wanted to serve 4 people and not have any leftovers, I made individual desserts.  I cut cake rounds out with a cup and used them as my base.  I also put the ice cream in ramekins to make them the size and shape to fit the cakes.  I put cling wrap in the bottom of a ramekin, then put in the ice cream, folded the wrap over to protect from freezer burn and then placed them in the freezer.  It worked perfectly! (I owe this trick to Gordon Ramsey – one of my favourite chefs!)  I used the 8 egg whites but really could have only used 4.  I dumped at least 1/2 of the meringue down the drain because I had too much.  Last thing: don’t worry if you don’t have a small torch to brown the meringue.  I don’t – not YET, anyway- and the oven worked just fine. I was worried it wouldn’t brown on the edges but it did. Last but not least, don’t be intimidated!  It was a very cool experience and one I will try again!

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Chef Jonathan: This is one of those classic desserts that is sort of a rite of passage for every Chef Patissier, and somehow I’ve managed to skip it thus far on my culinary journeys. Thus, I was very happy when Chef Karen suggest that we make it this week. It always sounded like a very challenging recipe, but it’s honestly not if you know a few basic tricks. The cake is easy enough, you can even use a box mix if you prefer, and the ice cream you can buy (if you’re super eager, you can make your own). The fun part of this recipe is the “Alaska”. Like any meringue, just be super careful when separating your egg whites from your yolks, if any yolk gets mixed in, it can ruin the whole meringue. I always make sure my white have reached at least soft peak before adding the sugar. If you add it too early, the whites won’t thicken as they should, and you’ll have to start over. I hadn’t used this recipe for meringue before, so I added a touch more sugar than specified, just to sweeten. I used my special Chef’s torch to darken the edges of the meringue, but a broiler in an oven works just as well, just don’t take your eyes off of it! I really love this recipe, it’s an instant classic and it’s perfect for that dinner party you’ve been dying to plan, enjoy!

Baked Alaska

 

Baked Alaska Recipe

 

Week #29 – Oreo Mint Chocolate Chip Freeze

Chef Jonathan: Love this recipe, it is great for cooling down on a hot summer day! It’s very easy, and it tastes amazing! I did make some adjustments though…..First, I crushed the oreo cookies in a food processor to make a crumb, then mixed that with  the melted butter and pressed into the bottom of a 9×9 in. greased pan. I then scooped out ice cream, let set for a minute, then spread evenly on top of the chocolate crumb crust. Next, I made a chocolate sauce, using semi-sweet chocolate, then I spread that over top (sense the theme yet?). I then piped rosettes of whipped cream and quartered oreos and placed them decoratively on top. I froze it for 2 hours, and voila!

                                                                                      

Karen:  We wanted to find a great cool recipe for the first long weekend of the summer.  We did just that!  If you like mint chocolate (which I do!), you’ll love this easy and cool recipe.

I didn’t follow the recipe exactly but made a few minor changes.  First of all, I smashed the 26 Oreos and then mixed them with melted butter.  I figured it might be easier to cut that way.  After I put them in the pan, I put it in the freezer while the ice cream softened, a bit.  If you don’t let it soften, it’s quite hard to work with.  Also, your Cool Whip should have a refrigerator consistency for easier spread-ability.  I layered the ice cream over the smashed cookies, then poured the chocolate topping over it.  I then added the Cool Whip and instead of broken pieces of Oreo cookie, I topped the whole thing with Mint Aero Bubbles (not sure you can get these in the US – I think they’re Canadian but use something minty and chocolatey.)

This recipe was a nice ending to an outdoor dinner on the deck.  I will make it, again.

*Note:  There will be 4 Oreo cookies left over…… Just a warning 🙂  If you decide not to use them on the top, you can easily add them in the beginning step to the 26…. OR just eat them!

Here is the website where we got the recipe with the instructions:

http://www.justapinch.com/recipes/dessert/ice-cream/oreo-mint-chocolate-chip-freeze.html?source=fork_fb_oreo_chocolate_freeze