Yield: 12 Servings
|1 pack||(10-oz) Nestle Toll House mint-chocolate morsels; divided|
|1¼ cup||Chocolate wafer crumbs|
|1 cup||Nestle Toll House mint-chocolate morsels; reserved from 10-ounce package|
|2 tablespoons||Corn syrup|
|2 tablespoons||Heavy cream|
|3 pints||Vanilla ice cream; softened|
|½ teaspoon||Cream of tartar|
Crust: Combine over hot (not boiling) water, ½ cup Nestle Toll House mint-chocolate morsels and butter. Stir until morsels 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 Nestle Toll House mint-chocolate morsels, corn syrup and heavy cream. Stir until morsels are melted and mixture is smooth. Cool to room temperature. In large bowl, whip 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.
Meringue: In 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 for 4-6 minutes or until lightly browned.
Serve immediately. Makes one Baked Alaska.
From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .