Title: Chocolate Mint Baked Alaska #1
Categories: Dessert
Yield: 12 Servings

-----------------------------------CRUST-----------------------------------
1 pk (10-oz) Nestle Toll House
-mint-chocolate morsels;
-divided
3 tb Butter
1 1/4 c Chocolate wafer crumbs

----------------------------------FILLING----------------------------------
1 c Nestle Toll House
-mint-chocolate morsels;
-reserved from 10-ounce
-package
2 tb Corn syrup
2 tb Heavy cream
3 pt Vanilla ice cream; softened

----------------------------------MERINGUE----------------------------------
4 Egg whites
1/2 ts Cream of tartar
3/4 c Sugar

Crust: Combine over hot (not boiling) water, 1/2 cup Nestle Toll House
mint-chocolate morsels and butter. Stir until morsels are melted and
mixture is smooth. Add chocolate wafer crumbs; stir until well blended.
Press into bottom of 9-inch springform pan; freeze until firm.

Filling: Combine over hot (not boiling) water, remaining 1 cup Nestle Toll
House mint-chocolate morsels, corn syrup and heavy cream. Stir until
morsels are melted and mixture is smooth. Cool to room temperature. In
large bowl, whip ice cream until smooth but not melted. Gradually stir in
chocolate mixture (flecks will appear in ice cream). Spoon into center of
Crust, mounding high in center and leaving 3/4-inch edge. Using spatula,
smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven
to 450 degrees.

Meringue: In large bowl, combine egg whites and cream of tartar; beat
until soft peaks form. Gradually add sugar; beat until stiff peaks form.
Spread Meringue over ice cream and crust to cover completely; swirl to
decorate. Bake at 450 degrees for 4-6 minutes or until lightly browned.
Serve immediately. Makes one Baked Alaska.

From . Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.