One of the desserts we at Oven Clean Team always wanted to make. Plus, science plays an important role in cooking up this flavoursome wonder. How come the ice cream doesn’t melt when tossed in a hot oven chamber? The meringue topping is what keeps everything intact, for a short period of time. Due to the insulation it creates, what’s cold remains cold. The air bubbles inside the meringue are the reason why, and they multiply as you beat the egg whites.
Heat is slower in an airy environment, such as meringue topping. The molecules in the air are far apart from each other, therefore heat finds it hard to pass from one another and raise the temperature at once. Make sure you did enough oven cleaning beforehand. A dirty oven will surely not heat as fast and as high as it should for this particular dessert. What’s more, when you cook something that’s entirely different than a roast chicken and doesn’t have any oil whatsoever, the nasty bits of burned food and cooked-on fat will impede your final result. Cleaning the cooker will allow for the flavours to remain intact.
Then, what do you need to cook up oven baked ice-cream?
For the oven-baked base
- 4 eggs
- 140 gr sugar
- 50 gr flour
- ½ tsp baking powder
- 50 gr finely crushed natural chocolate or chocolate chips
- 3 tbsp breadcrumbs
- 140 gr ground roasted almonds
- 1 vanilla pack
For the filling
- Ice-cream of your favourite choice
For the topping
- 1 egg white for each portion, beaten with 60 gr of sugar and vanilla
- several drops of lemon juice
- hot sugar syrup
Let’s cook it
Beat the eggs and the sugar till creamy. Sift the flower with the baking powder and the vanilla and mix it with the breadcrumbs and the chocolate. Add it to the egg mixture and finally, toss in the almonds.
Cover the bottom and the walls of a baking dish with baking paper. Pour the dough inside, even it and bake in a preheated oven at 180 C.
After the layer cools down, cut out circle shapes with a patty-pan or a small cup. Pick the size according to your own inner desires of how big portions of oven baked ice cream you want.
Beat the egg whites with the sugar, vanilla and the lemon juice. The slight touch of lemon juice will stabilise the egg whites together. Now stop at a point at which the egg whites are fluffy and creamy, but not as steady as they could be. Pour ¼ glass of water and ½ cup of sugar in a pot and heat the mixture up to 115 C. This is the right amount of heat for typical Italian meringues. Now, continue beating the egg whites and slowly pour down the bowl the syrup mixture. It will cook the egg whites due to the high heat and make them even easier to work with.
Place the circles of the baked dough in separate plates. Scoop up ice-cream on top. Don’t restrict yourself with one kind of ice-cream though – you are already on your way of cooking up a complete dessert beast. Decorate with the egg whites around the dessert. Pipe everywhere and do not leave an empty space.
Preheat the oven at a very high temperature. 200 C will work well. Put the plates with the dessert in the hot oven and bake until the meringues brown.
No place for worries. Even if made of porcelain, the plates won’t crack in the hot oven. Serve the dessert right away. The unique combination between hot and cold will surprise everyone. You can cook the baked ice-cream as a cake, as well as use different layers. Enjoy!