“New from the Kitchen”
Recipe of the Month – May 2017
Desserts: Key Lime Baked Alaska
Baked Alaska is one of those classic desserts which adds a bit of class to your dinner. These can be made ahead so not a lot of last minute issues. We use any left over meringue to make delightful little cookies which melt in your mouth
4 large eggs, separated
1 can Eagle Brand Sweetened Condensed Milk
½ cup key lime juice
½ gallon vanilla ice cream (square package)
½ tsp cream of tartar
½ cup sugar
grated chocolate or toasted almonds
Beat egg yolks. Blend in sweetened condensed milk. Add lime juice.
Cut ice cream into 1² slices. Arrange one-half on the slices on bottom of a loaf pan. Pour egg mixture over this. Top with layer of remaining ice cream. Freeze Overnight.
Unmold on brown paper and put back in freezer for 15 minutes. * Beat egg whites with cream of tartar until very stiff. Gradually add sugar and beat. Frost ice cream mold with the meringue (about 1/2² thick) Sprinkle with chocolate or almonds.
Place on a bread board ( so heat won’t melt ice cream) and bake in a 500° oven for 5 minutes, but watch carefully. When meringue browns, it is done. * Note: Before frosting, the mold may be kept in the freezer indefinitely, allowing you to use some and save some. After frosting, it will keep in the freezer for 2 days before baking.