Appears in Cook's Illustrated November/December 2015, America's Test Kitchen TV
The classic cake, ice cream, and meringue combo is a science experiment you can eat. Our modern, less-sweet version is one you’ll actually enjoy.
Plenty of insulation is the key to a Baked Alaska that is toasty on the outside but still firm at the center. To this end, most recipes cover the ice cream in mountains of billowy meringue, which is effective but makes the dessert too sweet...