Hazelnut baked Alaska with malted ice cream

For a deliciously retro dessert, try Lotte Duncan's wonderfully indulgent recipe for baked Alaska, filled with home-made ice cream
By Lotte Duncan
Hazelnut baked Alaska with malted ice cream
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus cooling, plus freezing
  • Effort: medium


Ice Cream

  • 300 ml double cream
  • 4 tbsp malted milk drink granules
  • 2 egg yolks, beaten up in a bowl

Hazelnut Baked Alaska

  • 1 chocolate
  • 2 tbsp dark rum
  • 4 egg whites
  • 175 g caster sugar
  • 55 g chopped toasted hazelnuts, browned in the oven


1. First prepare the ice cream. Heat up the double cream with the malted milk drink granules in a heavy-based saucepan. Stir well to remove any lumps. 2. Pour the hot cream mixture over the egg yolks and mix well. 3. Return to the saucepan and heat gently, stirring constantly, until the mixture thickens to a custard. Strain and cool. 4. Pour into an ice cream machine and churn until the mixture freezes and thickens. Transfer to a lidded, freezer-proof container and freeze until solid (about two hours). 5. Put the chocolate cake on a flat oven-proof dish and pour over the dark rum. 6. Whisk up the egg whites in a mixing bowl until stiff, then whisk in half the sugar. Fold in the rest of the sugar and the hazelnuts, forming a hazelnut meringue mixture. 7. Preheat the oven to 230ºC/gas 8. 8. Put the ice cream block on top of the chocolate cake and then pile the meringue mixture over this, covering the cake and ice cream completely. 9. Bake the Alaska in the oven for two to three minutes. Devour immediately!!!

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