“I always have picked-over cartons with small amounts of ice cream in the freezer, and this is a great use for them because any flavors work,” says the 'Here We Go' again cookbook author
Leftover ice cream may sound like oxymoron, but Tiffani Thiessen knows it to be a reality.
“I always have picked-over cartons with small amounts of ice cream in the freezer, and this is a great use for them because any flavors work,” says the Saved by the Bell alum, who includes this retro recipe in her new cookbook Here We Go Again.
Each dessert only needs about ⅓ cup of ice cream so any leftover flavors will do but Thiessen’s favorites are vanilla, chocolate, salted caramel or cherry.
“The ice cream and cake are premade, so all you need to do is some easy assembling and then adding a little fun with meringue and a torch,” says Thiessen.
But if you don’t have a kitchen torch, your broiler can brulée the treats. Arrange the baked Alaskas on a baking sheet, and place it on the top rack of the oven. Broil for about 30 seconds (watch them carefully so they don’t burn!), until golden brown.
Tiffani Thiessen’s Mini Baked Alaskas
1⅓ cups ice cream (any flavors), softened
4 (½-in.-thick) pound cake or angel food cake slices
2 large pasteurized egg whites, at room temperature
¼ cup powdered sugar
⅛ tsp. cream of tartar
1. Lightly coat 4 muffin wells of a 12-cup muffin tray with cooking spray. Line each of the 4 muffin wells with plastic wrap, pressing into bottom and sides of well and leaving a 2-inch overhang on all sides. (The cooking spray is to help the plastic wrap evenly line the mold. If you’re using a silicone cupcake mold, there’s no need for plastic wrap.) Divide ice cream(s) evenly among prepared wells (about ⅓ cup for each). Using back of a spoon, press down to ensure ice cream is evenly packed into each well. Set aside.
2. Using a 2¾-inch round cutter or an upside-down drinking glass, cut out 4 rounds from cake slices; discard scraps, or reserve for another use. Gently press one cake round into each ice-cream well to adhere. Cover muffin tray with plastic wrap. Freeze until ice cream is firm, at least 4 hours or up to 12 hours.
3. Beat egg whites, sugar and cream of tartar in a stand mixer fitted with a whisk attachment on high speed until stiff peaks form, about 3 minutes. Set meringue aside.
4. Remove muffin tray from freezer. Working quickly, use plastic wrap overhang as handles to remove each cake from wells; place them, cake side down, on a baking sheet. Remove and discard plastic wrap. Using a small offset spatula, spread meringue over sides and tops of each cake in an even layer to fully cover (about ½ cup each), ensuring there is no cake or ice cream visible. Swoop meringue to decorate as desired. Working with one cake at a time, hold a kitchen blowtorch about 3 inches from each cake, and move torch back and forth as needed to brûlée meringue until toasted on all sides, about 30 seconds per cake. Serve immediately.
Active time: 30 minutes
Total time: 4 hours, 30 minutes (including chilling time)
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