This Baked Alaska is my little ode to the wild things — a dessert I’d dream up for fairies in the woods. Pale green nettle ice cream, vanilla-flecked cream, and a deep wash of blackberry, all tucked beneath softly torched meringue. Underneath, a dark fudgy brownie grounds the whole thing.
Equipment You’ll Need
A medium mixing bowl (about 2–2½ quarts) is key here — the rounded shape helps form a smooth ice cream dome that unmolds beautifully once frozen. An 9-inch round cake pan gives you the right thickness for the brownie base, thin enough to balance the layered ice creams without overwhelming them.
An ice cream maker is essential for churning each flavor, along with a fine-mesh sieve for straining custards and berry purées until silky. A thermometer keeps the custards and meringue at their ideal temperatures, and a stand mixer (or hand mixer) makes quick, glossy work of the Swiss meringue.
For assembly, an offset spatula helps smooth the ice cream layers and swoop the meringue, and a kitchen torch gives the final toasted finish. A serrated knife, warmed and wiped between slices, will give you clean, distinct layers.
Bakers Schedule (2–3 Days)
This Baked Alaska is easiest when made in stages. None of the components are difficult, and spreading them out keeps the process relaxed and enjoyable.
Day 1
Bake the brownie base. Let it cool completely, then freeze until firm.
Make the custards for the nettle, vanilla, and wild blackberry ice creams. Chill all three bases overnight.
Day 2
Churn the ice creams. Freeze each flavor until firm but spreadable.
Assemble the ice cream dome by layering the wild blackberry, vanilla, and nettle ice creams in a lined bowl, freezing briefly between layers. Freeze the assembled dome overnight until very solid.
Day 3 (or later the same day)
Prepare the Swiss meringue.
Unmold the frozen ice cream dome onto the frozen brownie, cover with meringue, and torch just before serving.
Make-Ahead Notes
Ice cream bases can be made up to 3 days in advance and kept well chilled.
The brownie base can be baked ahead and stored in the freezer until needed.
The assembled ice cream dome can be frozen overnight or up to 24 hours before finishing.
For best results, assemble and torch the meringue shortly before serving.
Nettle & Wild Blackberry Baked Alaska
Ingredients
Brownie Base
¾ cup (170 g) unsalted butter
⅔ cup (115 g) dark chocolate, finely chopped
1½ cups (300 g) granulated sugar
1 tablespoon vanilla extract
3 large eggs
70 g Dutch-process cocoa powder
½ cup + 1 tablespoon (70 g) all-purpose flour
1 teaspoon espresso powder
½ teaspoon salt
Nettle Ice Cream
50–60 g raw nettle tips (measured before blanching)
2 cups (480 ml) heavy cream
1¼ cups (300 ml) whole milk
¾ cup (150 g) granulated sugar
5 large egg yolks
Pinch of salt
Vanilla Bean Ice Cream
1 cup (240 ml) whole milk
2 cups (480 ml) heavy cream
¾ cup (150 g) granulated sugar
Pinch of salt
1 vanilla bean, split and scraped
5 large egg yolks
(or 1 tablespoon vanilla extract, added after cooling)
Wild Blackberry Ice Cream
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
5 large egg yolks
¾ cup (150 g) granulated sugar
2 cups frozen wild blackberries or black raspberries
Pinch of salt
1 teaspoon vanilla extract
1 teaspoon kirsch or cassis, optional
Swiss Meringue
5 large egg whites
1 cup (200 g) granulated sugar
Pinch of salt
½ teaspoon vanilla extract, optional
Instructions
1. Make the Brownie Base
Preheat the oven to 350°F (175°C). Line an 9-inch round cake pan with parchment.
Melt the butter and chopped chocolate together in a heatproof bowl set over a pot of barely simmering water. Stir until smooth, then set aside to cool slightly.
In a stand mixer fitted with the whisk attachment, whip the eggs and sugar on medium-high speed until pale, thick, and slightly expanded, about 3–4 minutes. Add the vanilla and mix briefly to combine.
With the mixer running on low, stream in the melted chocolate mixture until fully incorporated.
In a separate bowl, whisk together the cocoa powder, flour, espresso powder, and salt. Add to the batter and mix just until combined.
Spread evenly into the prepared pan. Bake for 22–25 minutes, until set but still soft in the center. Cool completely, then freeze until very firm before trimming the edges as needed for assembly.
2. Make the Nettle Ice Cream
Bring a large pot of water to a boil. Add the nettle tips and cook for 2–3 minutes. Drain, rinse under cold water, squeeze very dry, and remove any thick stems.
Blend the blanched nettles with the whole milk until smooth and vividly green. Transfer to a saucepan and add the heavy cream. Heat until just steaming.
Whisk the egg yolks, sugar, and salt until pale. Temper with the warm cream, then return everything to the saucepan and cook over medium-low heat until the custard reaches 175–180°F (80–82°C).
Strain into a bowl, cool to room temperature, then refrigerate at least 8 hours or overnight. Churn and freeze until firm.
3. Make the Vanilla Bean Ice Cream
Heat the milk, sugar, salt, and vanilla bean (pod included) until steaming. Remove from heat, cover, and steep for 30 minutes.
Whisk the egg yolks, then temper with the warm milk. Return to the saucepan and cook until the custard reaches 175–180°F (80–82°C).
Strain into a bowl, stir in the heavy cream, and chill completely. Churn and freeze until firm.
(If using vanilla extract, add it after the base has cooled.)
4. Make the Wild Blackberry Ice Cream
Cook the blackberries with ¼ cup of the sugar in a small saucepan over medium heat, smashing gently, until the berries are fully broken down, jammy, and deeply colored, about 15–20 minutes. Purée in a high-speed blender, then strain to remove seeds. Chill the purée completely.
Whisk the egg yolks with the remaining sugar until pale. Warm the milk and cream until steaming. Slowly temper the yolks, then return the mixture to the saucepan and cook gently, stirring constantly, until the custard coats the back of a spoon, about 170°F (77°C).
Strain the custard into a bowl. Add the blackberry purée gradually, stopping once the color reaches the shade of purple you want (you may not use all of the purée). Stir in the vanilla and salt. Chill at least 8 hours or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions, then freeze until firm.
5. Build the Ice Cream Dome
Line a medium bowl (2–2½ quarts) with plastic wrap, leaving overhang. Let each ice cream soften slightly until scoopable.
Spread the wild blackberry ice cream into the bottom of the bowl. Freeze for 20 minutes. Add the vanilla layer and freeze again. Finish with the nettle ice cream, smoothing the surface. Cover and freeze overnight until completely solid.
6. Prepare the Swiss Meringue
Combine the egg whites, sugar, and salt in a heatproof bowl set over simmering water. Whisk until the sugar dissolves and the mixture reaches 160°F (71°C).
Transfer to a stand mixer and whip on high speed until glossy, stiff, and completely cool. Add vanilla, if using.
7. Assemble
Unmold the frozen ice cream dome onto the frozen brownie base. Trim the brownie if needed so the edges are flush.
Working quickly, spread or pipe the Swiss meringue over the dome and brownie, creating soft swoops and peaks.
8. Torch and Serve
Use a kitchen torch to toast the meringue until golden. For clean slices, warm a serrated knife under hot water and wipe dry between cuts. Serve immediately, or freeze up to 2 hours before slicing.
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