Vanilla Ice Cream and Mango Sorbet Baked Alaska
- Prep Time:
- Ready Time:
1 hour, 5 min
- Good Quality Vanilla Ice cream
- Good quality Mango Sorbet
- ½ cup Caster Sugar
- 2 egg whites
- Cream or tarter
- Industrial strength blow torch
Vanilla Ice Cream:
- 4 egg yolks
- 1/2 pint milk
- 1/2 pint double/heavy cream
- 4 oz sugar or caster sugar
- 1 vanilla pod (scored down the middle)
You will need either a ring mold or you can use a ramekin to shape the ice cream mold.
Now we are starting to layer the ice cream and sorbet.
I start with the vanilla ice cream, I then pack in some mango sorbet finish with another lawyer of the vanilla ice cream.
I pack it tight and then put it back into the freezer to set.
Now take 2 eggs separate the whites from the yolks now in a bowl with the egg whites add a pinch of cream of tartar or a few drops of lemon juice as this will help the egg whites get the stiffness . With a whisk or use electric beater until they start to stiffen up, now add the caster sugar and keep whisking until they are forming a nice peak and you can turn the bowl upside down for 5 sec and nothing falls . Put the egg whites into a piping bag and now remove the mold from the ice cream by heating up around with a blow touch and pulling it off.
Now quickly pipe up the sides and finish with little rosettes on top. Take your blow touch again and lightly brown the egg whites.
You can also take some over proof rum and light it in a pan and pour over.
That should do it! Eat , make yummy sound noised and enjoy!
For homemade ice cream:
Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL.
Place the vanilla pod into it and leave to infuse for about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens – DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream.
Transfer the whole mixture into an ice cream maker and freeze for 20 min. Put in container and let set overnight.