I wanted to make a special dessert for Christmas dinner so I decided to try a “Baked Alaska” which is something I’ve always wanted to do. It was a Bucket List dessert for me. I wasn’t even clear on exactly what’s in it, but I had a vague memory that it is delicious and special and involves flames. I think our next door neighbor growing up (Carolyn) made Baked Alaska for her big annual Christmas Eve parties. If my memory is right, Carolyn covered hers with actual flaming liquor as the final step. The internet has many examples of that step going horribly wrong, so I chose to follow my favorite baking website’s version of the recipe, which doesn’t include lighting alcohol on fire, but did urge me to purchase a kitchen torch so we could still experience some drama.

Sally’s Baked Alaska Recipe is a brownie base, with two 1.5 quart containers of any flavor ice cream (I used mint chip), covered with a toasted meringue dome. According to her recipe, if you don’t have a kitchen torch, you can bake the whole thing (ice cream and all) in a hot oven for a few minutes to toast the meringue.

I had a couple setbacks along the way. The first was that my 35-year old handheld electric mixer died during the ice cream beating step. It started to make a funny sound and then smoke started pouring out of it. I had to yank the plug out of the wall and dump the whole appliance in the trash. Fortunately, the ice cream was mostly creamy by then and I was able to finish up with a wooden spoon.

The disastrous part was that I hadn’t yet made the meringue. Have you ever tried to make meringue with ONLY a hand whisk? It took my husband and me one full hour of whisking to get the eggs, sugar and cream of tartar to turn into “glossy meringue with stiff peaks” as directed. In the end, we prevailed, but I was really worried that our shoulders were going to be sore the next day on Christmas. (We were OK.) I was able to completely cover the ice cream dome with my stiff-enough meringue and popped the whole thing in the freezer for the next day.

The next obstacle was the kitchen torch that Sally recommended. I didn’t have one, so despite not being a fan of Billionaire Bezos, I had to order one from Amazon, with Christmas Eve delivery. And by George, Amazon did get it to me on time, but I hadn’t read the fine print about the fuel (butane) not being included. I arrived one minute after closing time at our friendly local hardware store. I wrapped on the glass hoping (and frankly, expecting) that they would unlock the front door and sell me some butane, but no dice.

I then drove to a hardware store in a nearby town and scored some butane. Phew!

The final product was delicious and dramatic, as I had hoped. Also, everyone took a turn toasting the meringue with the torch which was fun.

My one-year old granddaughter gave it a try (the Baked Alaska, not the torch) and seemed a bit startled by the flavor. I think maybe mint is a strange taste the very first time you have it. I might use plain vanilla instead of mint chip next time.

But hey, now that I own a kitchen torch, any damn thing could happen—even Crème Brûlée.

From ChatGPT:

Baked Alaska originated in the 19th century, inspired by advances in insulation and refrigeration science. The dessert—ice cream and cake encased in meringue and briefly baked—demonstrated that whipped egg whites could insulate cold interiors from heat. It is commonly credited to French chef Charles Ranhofer of Delmonico’s Restaurant in New York, who popularized it in 1867 after the U.S. acquired Alaska. The name referenced Alaska’s cold climate, contrasting with the dessert’s hot exterior and frozen core.