Brown Butter Baked Alaska

Instructions

1. 1

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for easy cleanup

2. 2

   Make the cookie crust: whisk together flour, baking soda, and salt in a bowl. Add chocolate chips and mix until combined.

3. 3

   Press the cookie mixture into a 20cm (8 inch) springform pan.

   Tip: Optional: use a cookie scoop for uniform cookies

4. 4

   Make the brown butter ice cream: melt butter in a saucepan over medium heat, stirring constantly, until nutty and fragrant.

5. 5

   Whisk in granulated sugar, vanilla extract, and egg yolks until well combined.

6. 6

   Pour in heavy cream and whisk until smooth.

   Tip: Optional: use an immersion blender for a creamier texture

7. 7

   Pour the ice cream mixture into a 20cm (8 inch) springform pan.

   Tip: Optional: use a pastry bag for a more uniform layer

8. 8

   Chill the ice cream in the freezer for at least 2 hours.

9. 9

   Make the meringue: whip egg whites and granulated sugar until stiff peaks form.

   Tip: Optional: use a stand mixer for a lighter meringue

10. 10

    Spread the meringue over the ice cream, leaving a 1 inch border around the edges.

    Tip: Optional: use a spatula for a more even layer

11. 11

    Bake the Alaska in a preheated oven for 15-20 minutes, or until the meringue is golden brown.

    Tip: Optional: broil for an extra 1-2 minutes for a caramelized top