Two kinds of ice cream get dressed up with a meringue topping and a rich sauce.
Almond Coffee Baked Alaska with Coffee-Caramel Sauce
Almond Milk And Frozen Treats
1 cup (packed) golden brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
3 tablespoons brandy, divided
2 tablespoons dark corn syrup
1-1/2 teaspoons instant espresso powder
2 cups coarsely broken amaretti cookies (about 4 ounces)
1 cup Mandelin Natural Sliced Almonds, toasted
2 teaspoons instant espresso powder
3 tablespoons unsalted butter, melted
3 pints almond toasted almond ice cream
2 pints coffee ice cream
6 large egg whites, room temperature
1/2 teaspoon vanilla extract
1 cup sugar
Crust and ice cream layers:
Combine sugar, cream, butter, 2 tablespoons brandy, corn syrup, and espresso powder in medium saucepan. Whisk over medium heat until sugar dissolves. Increase heat to medium-high and boil until sauce is thickened and reduced to 1 cup, whisking often, about 8 minutes. Remove from heat; cool 15 minutes. Whisk in remaining 1 tablespoon brandy. Transfer to microwave-safe bowl.
Crust and ice cream layers:
Grind amaretti, almonds, and espresso powder in processor. Add butter and 1 tablespoon sauce. Blend just until crumbs cling together.
Line 10-inch-diameter, 3-1/2-inch-high bowl (10-cup capacity) with plastic wrap, leaving long overhang. Slightly soften almond ice cream in microwave on defrost cycle for 10 second intervals. Spoon into bowl. Spread ice cream in even layer over bottom and up sides of bowl, leaving hollow center. Freeze fifteen minutes. Press 2/3 cup crust mixture into ice cream.
Slightly soften coffee ice cream in microwave on defrost setting for 10-second intervals. Spoon into center of ice cream mold; smooth top. Press remaining crust mixture over ice cream bombe. Cover with plastic. Freeze at least 3 hours. (Can be made 2 days ahead. Keep frozen. Cover and chill remaining sauce.)
Using electric mixer, beat egg whites and vanilla in large bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff, about 5 minutes.
Uncover bombe. Place 11-inch-diameter tart pan bottom onto crust. Turn bombe over. Remove bowl; peel off plastic wrap. Spread meringue thickly over ice cream, swirling decoratively and sealing meringue to tart pan bottom. Place bombe uncovered in freezer at least 3 hours. (Can be made 1 day ahead. Keep frozen.)
Preheat oven to 500° for 20 minutes. Rewarm sauce in microwave; transfer to pitcher. Place large rack on baking sheet. Place bombe on rack. Bake until meringue is pale golden but dark brown in spots, about 4 minutes; transfer to platter. Let stand 5 minutes. Dipping heavy large knife into very hot water before each slice, cut bombe into wedges. Serve with sauce.
Serves 10 to 12.
Bon Appetit, March 2006