Cooking With Laurie Visits Three Twins Ice Cream

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Cooking With Laurie Visits Three Twins Ice Cream

Laurie

With our below freezing weather this past month, ice cream may have been the farthest thing from your mind…or not! 

I love ice cream…not just any ice cream…it happens to be ‘Three Twins Ice Cream’ made right here in Petaluma.  In October of 2011, I met Neal Gottlieb founder of Three Twins Ice Cream and went on a tour of his ice cream making plant.  I love the fact that I recognized all of Neal’s suppliers:  Beretta, Bianchi, Mello, Moreda, Morrison, and Valley View Dairys.  Neal has put his heart and soul into his ice cream making business, sourcing local organic cream and only the highest quality ingredients.  Three Twins Madagascar Vanilla Ice Cream is the true essence of what vanilla ice cream should be.  One of my favorite things to make with Three Twins Ice Cream is my Baked Alaska.  It also happens to be one of my most requested for holidays and birthdays, I’ve scaled it down in size for Valentine’s Day by using my small heart shaped pans.  Just a word of caution:  When flaming your Baked Alaska, do be careful…I have been known to light my table on fire (Dan always makes sure to have the fire extinguisher nearby ;  ) 
I hope you light up your loved ones life this Valentine’s Day!!

You can find all of the flavors and where to buy Three Twins Ice Cream at www.threetwinsicecream.com

Baked Alaska

Baked Alaska

Baked Alaska happens to be one of my all-time favorite desserts!!  Not only do I love the combination of brownie, ice cream, and toasted meringue…I love flaming it at the table!!  Start this dessert at least one day before you plan on serving it.

1 9 inch round baked brownie (use your favorite brownie recipe)
3 quarts Three Twins Ice Cream (I like to use 2 or 3 flavors)
5 egg whites, room temperature
1 cup granulated sugar
½ tsp. cream of tarter
¼ cup brandy or rum

  1.  Line a 3 qt. bowl (8 ½ in. diameter) with foil.  Pack the ice cream into your bowl; layering if you are using different flavors.  Tip:  Let the ice cream soften at room temperature, just slightly, before putting into your bowl.  Cover the top with plastic wrap and freeze overnight.  Wrap your baked brownie layer with plastic wrap and freeze.
  2. Make the meringue only after your ice cream and brownie are frozen.  Mix granulated sugar and cream of tartar until the cream of tartar has disappeared into the sugar.  Place in top of a double boiler and add your room temperature egg whites.  Over simmering water, cook stirring constantly with a whisk until mixture reaches 160’ (takes about 15 minutes).  Immediately pour hot egg whites into your mixer.  Beat at high speed for 5 minutes, or until soft peaks form.   Remove ice cream from the freezer, invert and peel off the foil.  Set ice cream on top of frozen brownie layer.  Immediately spread meringue over entire surface, making sure all of the ice cream is covered.  Freeze at least 4 hours.  Note:  At this point, you can wrap your Baked Alaska and keep in the freezer for one month.
  3. Adjust oven racks so your dessert will fit.  Preheat oven to 500’.  While oven is preheating, set a large cutting board on the table where you will be flaming your dessert; this is to set your hot plate on when it comes out of the oven.  Measure your brandy/rum into a 2 cup glass measuring cup (this works best when pouring the flaming alcohol onto your dessert).  Remove your meringue covered dessert from the freezer and place on an oven proof platter; the larger the better to prevent flames from spilling onto your table.  DO NOT use a platter taken from the freezer to the oven.  Immediately bake for 2 minutes, until evenly browned.  Remove from oven and place onto your cutting board.  Have someone turn off the lights while you heat your brandy/rum in the microwave for 20 seconds.  Carefully ignite your alcohol, and very slowly pour over your Baked Alaska holding your hand above the flames.
  4. Once the flames have died out, slice and serve.

Serves 20

 

 

 

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