Gather and measure ingredients for the ice cream.
Gather and measure ingredients for the cake
Gather and measure ingredients for meringue
Chill mixing bowl and wire whisk attachment 2-3 hours
Beat the cream cheese in the chilled bowl at medium speed until soft and smooth.
Gradually add the sugar to the cream cheese 1/4 cup at a time beating well after each addition.
Add the sour cream.
Add the cream.
Beat until the cream and sour cream are mixed in.
Add the vanilla, lemon juice, and lemon zest and beat until just thick and smooth.
Cover and refrigerate ice cream mixture until very cold (about 2-3 hours)
Wash and re-chill the mixing bowl and wire whisk until ready to use.
Place the bowl of the ice cream maker in the freezer until chilled.
Using the chilled beaters and gradually increasing the speed from low to medium, beat the mixture until creamy. (About 2 minutes)
Assemble the ice cream maker according to its directions and start it. Slowly pour the ice cream mixture into the maker, and mix until desired thickness.
Place ice cream in freezer until ready to use.
Preheat the oven to 350 degrees for the cake.
Grease the bundt pan with oil spray or shortening.
Mix all cake ingredients until moistened (about 30 seconds)
Pour the cake batter into the bundt pan and spread it out evenly.
Place the bunt cake into the preheated oven for 30-35 minutes.
Remove cake from the oven and let cool.
Remove cake from pan once it is completely cool, and set it on a serving platter. Fill the center of the cake with the ice cream. Make sure to pack it down so there are no holes.
Place the Alaska in the freezer until the meringue is finished.
Heat water in a saucepan until simmering.
Whisk the egg whites and sugar together in a nonreactive metal bowl until combined.
Set the bowl over a pan of simmering water, and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140 degrees F (about 6-8 minutes)
Wash the raspberries for garnish.
Remove from heat and beat the mixture oh high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken, after about 3 minutes.
Add vanilla once its holding stiff peaks, about 5 minutes, and beat to incorporate.
Remove the Baked Alaska from the freezer and cover the cake with a thick coating of meringue, swirling and spiking as you like.
Torch the meringue until desired brownness.
Add raspberries for garnish.
Add raspberry drizzle for garnish.
Clean the edges of the plate and serve. Store in freezer if not serving immediately.
- 8.0oz Cream cheese (ice cream)
- 200.0g Sugar (ice cream)
- 226.0g Sour cream (ice cream)
- 240.0g Heavy cream (ice cream)
- 44.0g Fresh lemon juice (ice cream)
- 2.0g Finely grated lemon zest (ice cream)
- 2.0g Vanilla extract (ice cream)
- 7.0 Egg whites (meringue)
- 350.0g Granulated sugar (meringue)
- 0.0g Cream of tartar (meringue)
- 0.0g Vanilla extract (meringue)
- 1.0 Red velvet cake mix (cake)
- 3.0 Eggs (cake)
- 66.0g Vegetable oil (cake)
- 236.0g Water (cake)
- 0.0pt Raspberries (garnish)