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Peach Baked Alaska with no churn peach Ice cream


Baked Alaska time!!! But this time a Peached Alaska!!! Layers of vanilla cake, peach ice cream and torched Meringue, makes this dessert absolutely delicious and it looks gorgeous. A total show stopper dessert!

The vanilla cake I made on a sheet pan so I can cut out what I need for the layers, you want thin layers. If you want to save time you can also buy pound cake.

The peach ice cream is a homemade no churn ice cream made with fresh peaches and pecans, easy and dreamy

I piped swiss meringue on top and torched it for a beautiful presentation. Traditionally this dessert was baked in a very hot oven for a couple of minutes to brown the meringue, but the probability of ice cream soup is a bit higher if you forget and a blow torch is so much more fun!

Total Time:


  • Prep 30 mins

  • Freeze time 6 hrs (overnight is best)

  • Total time 6 hrs 30 mins



Equipment:


  • Stand or hand held mixer for meringue

  • Food Processor or blender for peach puree

  • 1 lb loaf pan for freezing ice cream

  • Piping bag

  • Cling wrap

  • 2D or 1M piping tip

  • Blow torch

Ingredients:


  • Favorite vanilla cake recipe made in a sheet pan or store bought pound cake

  • Peach Ice cream

  • 4 -5 peaches to make about 1 cup peach puree

  • 2 cups heavy whipping cream

  • 14 oz (396 g) condensed milk

  • 1 tsp vanilla extract

  • 1/2 cup chopped pecans

  • Swiss meringue

  • 200 g egg whites

  • 400 g sugar

  • 1/2 tsp cream of tartar

  • 1/2 tsp vanilla extract




METHOD:


Peach Ice cream

Line your loaf pan with cling wrap with some hanging off the sides and set aside

Peel and chop peaches and puree in food processor or blender

Whip cream till peaks form

Add condensed milk and vanilla extract and mix

Add the peach puree and mix

lastly add the chopped pecans

Pour into prepared pan leaving a little space on top for cake later and freeze for at least 6 hrs overnight is best


Assembly 1

once Ice cream is frozen take out of pan

line pan with cling wrap again

put one layer of cake in the bottom cut to size

add the ice cream on top

then add one more layer of cake on top


Swiss Meringue

Boil water in a saucepan

Combine the egg whites sugar and cream of tartar in your mixer bowl

Put your bowl over the hot water and mix till sugar is dissolved and mixture is hot to touch (don't cook the eggs!)

Then with a whisk attachment, whisk till nice and stiff and fluffy


Assembly 2

Add meringue to a piping bag fitted with a 2 D tip. If you want to skip this step you can use a spatula to spoon meringue all over and use a palette knife to make pretty swirls

Take ice cream and cake out of pan and put on your serving dish

Pipe meringue roses all over ( the ice cream and cake should be frozen hard at this point)

Torch with blow torch till golden brown and serve



Enjoy!









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