Yield: 8 Servings
|1 quart||Brick ice cream or molded ice cream; very cold|
|2 \N||Egg whites|
|¼ teaspoon||Cream of tartar|
|4 tablespoons||Powdered sugar|
|½ teaspoon||Vanilla extract|
This is the result ofJefferson's ingenious mind as an engineer, architect, and cook. He developed methods of putting a dough or meringue on a bit of ice cream and then baking it. His guests must have been fascinated with the things the man of Monticello would develop. He actually invented what we now call Baked Alaska.
You can bake this in an oven or you can use a small acetylene torch.
Don't let the kids try this or you may lose the house! Have the egg whites at room temperature. Whip in your electric mixer along with the cream of tartar. When they form stiff peaks, fold in the sugar and vanilla. Frost the ice cream form and bake in a preheated 350ø for 10-15 minutes, or until the meringue is lightly browned.
I have much better luck browning the meringue with a hand-held acetylene torch.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .