Baked Alaska Ice Cream Cones
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 520
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 85
- Dietary Fiber
- 2
- Sugar
- 52
- Protein
- 8
- Cholesterol
- 55
- Sodium
- 178
- Total: 1 hr 40 min (includes freezing time)
- Active: 1 hr 30 min
Ingredients
Ice Cream Cones:
12 old-fashioned cake cones
1/4 cup mini semisweet chocolate chips
1 half-gallon chocolate ice cream, slightly softened
1/4 cup diced strawberries
1 half-gallon strawberry ice cream, slightly softened
Meringue:
4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
Directions
Special equipment:
a 9-by-13-baking dish filled with raw rice; a candy thermometer; a small kitchen torch- For the ice cream cones: Fill the bottom of each cone with 1 teaspoon chocolate chips. Fill the cones to the top with chocolate ice cream, gently pressing to pack. Scatter 1 teaspoon diced strawberries over each and press lightly to adhere. Top each with a scoop of strawberry ice cream. Stand the cones in a 9-by-13-inch glass baking dish filled with raw rice and transfer to the freezer. Allow to freeze solid, at least 1 hour.
- For the meringue: Meanwhile, place the egg whites and 1/3 cup sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites form soft peaks.
- Combine the remaining sugar with 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to 235 to 240 degrees F (softball stage), without stirring.
- Continue to beat the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to beat until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. (The mixture should be thick and glossy and hold firm peaks.) Beat in the salt and set aside.
- Remove the cones from the freezer. Working quickly, use a small offset spatula to swirl the meringue over each cone, covering the ice cream completely. Return to the rice-filled baking dish. Toast the meringue with a small kitchen torch and serve immediately.