Yield: 10 - 12 servi
|1 quart||Vanilla ice cream|
|2 cups||BROWNIE MIX; (see recipe)|
|4 \N||Eggs; separated|
|2 tablespoons||Butter or margarine; melted|
|1 teaspoon||Vanilla extract|
|½ cup||Coarsely chopped walnuts|
Line an 8 inch bowl with foil. Pack ice cream into bowl and freeze until very firm. Preheat oven to 350F. Grease an 8 inch round cake pan. Line pan with wax paper. Grease wax paper. In another medium bowl, combine BROWNIE MIX, egg yolks water, butterr or margarine, vanilla and nuts. Spread in prepared pan. Bake about 25 minutes, until edges separate from pan. Cool in pan 10 minutes, then cool. Peel off wax paper. Place on a wooden cuttin gboard or baking sheet lined with heavy brown paper,. Cover with plastic wrap. Freeze about 1 hour until hard.
Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Set aside. Quickly spread meringue over ice cream and brownie, sealing meringue to cutting board or paper. Return to freezer for at least 30 minutes.
Just before serving, preheat oven to 500F. Bake about 3 minutes, until meringue is browned. Cut in wedges with a knife dipped in water. Refreeze leftover Brownie Alaska, iff desired.
Posted to recipelu-digest Volume 01 Number 547 by "Christopher E. Eaves" <cea260@...> on Jan 17, 1998