Festive Peppermint Brownie Baked Alaska

For the Peppermint Ice Cream:

• 2 cups (450 ml) heavy cream
• 1 cup (225 ml) whole milk
• ¾ cup (150 grams) granulated sugar
• Pinch of salt
• ½ teaspoon pure vanilla extract
• 1 teaspoon pure peppermint extract
• 1 cup crushed candy canes (about 10-12 regular size candy canes)
• Red food coloring (a few drops, optional, for a festive pink hue)

For the Fudgy Brownie Base:

• ½ cup (113 grams) unsalted butter
• 3 oz unsweetened chocolate, finely chopped
• ½ cup (100 grams) granulated sugar
• Pinch of salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¾ cup (100 grams) all-purpose flour

For the Toasted Meringue:

• 4 large egg whites (at room temperature)
• ¼ teaspoon cream of tartar
• ¼ teaspoon salt
• ½ cup (100 grams) granulated sugar

• 1. Prepare the Ice Cream Base: In a small, heavy-bottomed saucepan, combine 1 cup of the heavy cream, the granulated sugar, and a pinch of salt. Heat this mixture over medium heat, stirring continuously with a whisk, until it just begins to steam and the sugar has completely dissolved. Ensure it doesn’t come to a rolling boil. Remove the saucepan from the heat and carefully pour the warm mixture into a large, clean, heatproof bowl. Add the remaining 1 cup of heavy cream, the whole milk, vanilla extract, and peppermint extract to this bowl. Stir everything together until all ingredients are thoroughly combined. Cover the bowl tightly with plastic wrap and chill the ice cream base thoroughly in the refrigerator for at least 2 hours, or preferably overnight, to ensure it is very cold before proceeding to churn.

• 2. Bake the Fudgy Brownie Base: While the ice cream base is chilling, preheat your oven to 350°F (175°C). Line an 8-inch round baking pan with parchment paper, allowing some overhang on the sides for easy removal, or grease it thoroughly with butter or cooking spray. In a medium saucepan, gently melt the unsalted butter and the finely chopped unsweetened chocolate over very low heat, stirring frequently until the mixture is smooth and fully combined. Remove from heat and stir in the granulated sugar and a pinch of salt until they are well incorporated. Allow the mixture to cool slightly for a few minutes. Beat in the eggs one at a time, ensuring each egg is fully mixed into the chocolate mixture before adding the next. Stir in the vanilla extract. Finally, gradually add the all-purpose flour, stirring gently with a spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough, rather than fudgy, brownie.

• 3. Bake and Cool the Brownie: Pour the prepared brownie batter evenly into the lined or greased 8-inch round pan, spreading it out to the edges. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center should still feel slightly fudgy. Remove the pan from the oven and let the brownie cool completely in the pan on a wire rack. Once fully cooled, carefully use the parchment paper overhang to lift and remove it from the pan.

• 4. Churn the Peppermint Ice Cream: Once the ice cream mixture from step 1 is thoroughly chilled, transfer it to your ice cream maker. Churn the mixture according to your manufacturer’s instructions. This usually takes about 20-25 minutes. During the last 5 minutes of churning, add a few drops of red food coloring (if desired, to achieve a beautiful festive pink hue) and the crushed candy canes. Continue churning until the candy canes are evenly distributed throughout the ice cream and the ice cream reaches a soft-serve consistency.

• 5. Assemble the Baked Alaska Core: Line a medium-sized bowl (ideally one with an 8-inch round rim, similar in diameter to your brownie) generously with plastic wrap, leaving plenty of overhang on the sides. This overhang will be crucial for easy removal. Pour the freshly churned peppermint ice cream into this plastic-lined bowl, using a spatula to spread it evenly and create a smooth, domed shape. Gently place the cooled brownie on top of the ice cream, with the top side of the brownie facing down, ensuring it sits flush against the ice cream. Press down lightly to adhere. Fold the overhanging plastic wrap over the brownie to cover it completely. Transfer the bowl to the freezer and freeze until the ice cream is completely hard and solid, which will take at least 3 hours, or preferably overnight for the best results.

• 6. Prepare the Meringue: In the impeccably clean bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer and a clean, dry bowl), begin making the meringue. Add the room temperature egg whites, cream of tartar, and a pinch of salt. Whip on high speed until the mixture becomes foamy and soft peaks begin to form. Gradually, while continuing to beat on high speed, slowly add the granulated sugar, a tablespoon at a time. Continue whipping until the meringue is glossy, thick, and forms stiff, upright peaks that hold their shape firmly when the whisk is lifted. Do not under-whip the meringue.

• 7. Finish and Toast: Retrieve the solidly frozen brownie and ice cream core from the freezer. Invert the bowl onto your chosen cake stand or a beautiful display plate. Carefully lift the bowl away, using the plastic wrap to gently pull the frozen dessert free if needed. Remove all plastic wrap. Generously cover the entire domed brownie and ice cream with the freshly whipped meringue. Use an offset spatula or the back of a spoon to create beautiful, decorative swirls and peaks all over the surface of the meringue, ensuring complete coverage. Finally, use a kitchen torch to carefully toast the meringue until it turns a lovely golden brown, paying close attention to avoid burning any areas. If you don’t have a kitchen torch, refer to the notes below for an effective oven broiler method.

• 8. Serve and Store: Serve your stunning Brownie and Candy Cane Ice Cream Baked Alaska immediately for the best experience, as the meringue is best freshly toasted. If you are preparing it ahead of time, return it to the freezer until ready to serve; however, toast the meringue just before serving for optimal results. For easier slicing, allow the Baked Alaska to sit at room temperature for about 15-20 minutes before cutting into wedges. Enjoy this delightful blend of warm, cold, soft, and crunchy textures and vibrant holiday flavors!

Broiler Method for Toasting Meringue: If you don’t own a kitchen torch, you can achieve a beautifully toasted meringue using your oven broiler. Preheat your broiler. Place the assembled Baked Alaska on an oven rack in the middle or bottom of the oven – the exact position depends on the height of your dessert and the intensity of your broiler. Watch it extremely closely, without taking your eyes off it for even a second, as meringue can burn very quickly under the broiler. The top will likely toast faster than the sides, so be prepared to rotate the dessert if necessary to achieve even browning. Remove as soon as it reaches your desired golden color. This method requires constant vigilance!

Ingredient Quality: For the most exquisite flavor in your Baked Alaska, always strive to use high-quality heavy cream, fresh whole milk, and unsweetened chocolate. The superior ingredients will make a noticeable difference in the richness and overall taste of the final product.

Crushing Candy Canes: To effectively crush candy canes, place them in a sturdy zip-top bag (double-bagging might be a good idea to prevent tearing) and use a rolling pin or a meat mallet to break them into small, manageable pieces. Aim for distinct crunchy bits rather than pulverizing them into a fine powder; the textural contrast is part of the charm.

Make Ahead Tips: The brownie can be baked a day or two in advance and stored at room temperature. The ice cream can be churned and frozen in its dome shape (with the brownie) up to a week ahead of time. Prepare the meringue and toast just before serving.