Chocolate mint baked alaska

Yield: 12 servings

Measure Ingredient
1½ cup Mint-Chocolate Chips;Nestles
3 teaspoons Butter
1 cup Mint-Chocolate Chips;Nestles
2 tablespoons Corn Syrup
4 eaches Egg Whites; Large
½ teaspoon Cream Of Tartar
1½ cup Chocolate Wafer Crumbs
2 tablespoons Heavy Cream
3 pints Vanilla Ice Cream; Softened
¾ cup Sugar

CRUST

FILLING

MERINGUE

CRUST: Combine over hot (not boiling) water, ½ cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth.

Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth.

Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving ¾-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY !

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