Craig Claiborne

Baked Alaska

Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  1. Place the ice cream in the freezer until ready to use. It must be hard frozen.

  2. Trim a layer of spongecake to the shape of the bottom of the ice cream, but have the cake extend an inch around the rim of the ice-cream base.

  3. Preheat oven to hot (450°F.)