We’re celebrating our 50th anniversary at Iowa Public Television with a spectacular treat! Baked Alaska originated in 1867 to commemorate the purchase of Alaska and it was still quite popular 100 years later.
2 Tbsp. butter
2 oz. unsweetened chocolate
1 c. sugar
6 oz. evaporated milk
1 tsp. vanilla
2 pints peppermint or vanilla ice cream
1 prepared pastry or cookie pie shell
3 egg whites
½ tsp. vanilla
¼ tsp. cream of tartar
6 Tbsp. sugar
¼ c. crushed peppermint stick candy
Prepare a fudge sauce by mixing butter, chocolate, 1 c. sugar and evaporated milk in a saucepan. Cook and stir over low heat until thick and blended. Remove from heat, add vanilla and chill.
Spread 1 pint ice cream in the pie shell and cover with half of the cooled fudge sauce. Freeze until hard. Repeat with another pint of ice cream and the remaining fudge sauce. Freeze.
Prepare the meringue by beating egg whites with vanilla and cream of tartar until stiff peaks form. Gradually add 6 Tbsp. sugar, beating until stiff.
Reserving 1 Tbsp. of candy, fold the rest into the meringue. Spread over pie sealing to edges and top with reserved candy.
Bake in a 450° oven for three minutes until lightly browned, or brown with a torch. Serve immediately.
