Baked Alaska for The Daring Bakers Challenge – Brown Butter Pound Cake with Brandied Peach Ice Cream

For cake:
Preheat the oven to 325°F and put a rack in the center. Butter and flour a 9”x9” square pan.

Place the butter in a 10” skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

Whisk together cake flour, baking powder, and salt. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract. Stir in the flour mixture at low speed until just combined. Scrape the batter into the greased and floured 9”x9” square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

For ice cream:
Place the sliced peaches in a blender with the lemon juice and salt. Puree and then set aside.

In a medium bowl, beat the sugar into the eggs until they are thick and pale yellow. Beat in the flour and set aside.

Bring the milk to a low simmer in a medium heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon. Cook until custard thickens slightly. Do not overcook or let it come to a boil as the eggs will scramble. Remove from the heat and pour hot custard through a strainer into a large, clean bowl.

Once the custard has cooled slightly, add the peach puree and heavy cream. Cover and chill until cold. I prefer to let mine sit overnight.

When ready to make the ice cream, stir the Peach Brandy into the custard mixture and place in your ice cream maker, freezing according the manufacturer’s directions. * Note – This recipe will require that you make it in two batches if you have a smaller ice cream maker.

This is best served fresh from the ice cream maker, but you can freeze it to serve later. Soften before serving.

For meringue:
Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

For assembly:
1. Line 4 3-inch ramekins with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.

2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out 4 3-inch diameter circles from the cake. Discard the scraps or use for another purpose. (Nibbling is a good thing!)

3. Make the meringue (see above).

4. Unwrap the ice cream ramekins and invert on top of a cake round. Trim any extra cake if necessary.

5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

6.Burn the tips of the meringue with a cooking blow torch or bake the meringue-topped Baked Alaska on a rimmed baking sheet in a 500°F oven for 5 minutes until lightly golden. Serve immediately.