Candy Cane Baked Alaska Christmas Tree
Ingredients: candy canes, heavy cream, condensed milk, peppermint schnapps, peppermint extract · 110 min cook time · 550kcal · $33.40
Ingredients
15ea candy canes, 2.5cup heavy cream, 14oz condensed milk, 1tbsp peppermint schnapps, 1tbsp peppermint extract, 3drops food color gel, 1box chocolate ice cream, 0.75cup all-purpose flour, 0.25cup cocoa powder, 0.5tsp espresso powder, 0.25tsp salt, 10ea eggs, 2.75cup sugar, 0.5tsp vanilla extract, 0.25cup canola oil, 2tbsp butter, 0.25cup guinness, 0.5cup cacao nibs, 1cup water, 1tsp cream of tartar, 1tbsp spiced rum, 1ea sugar pearls, 1ea star-shaped chocolate
Instructions
1. Rough chop candy canes and sieve to get nice big chunks, set aside.
2. Whip heavy cream, condensed milk, peppermint schnapps, peppermint extract, and color gel until soft peaks, then fold in crushed candy canes and freeze.
3. Make a cone mold using poster board and parchment paper, secure with tape, fill with softened chocolate ice cream, hollow out the center, and freeze for 30 minutes.
4. Mix flour, cocoa powder, espresso powder, and salt. In another bowl, mix eggs, sugar, vanilla, and canola oil until pale. Combine wet and dry, then add melted butter, Guinness, cacao nibs, and crushed candy canes.
5. Pour brownie batter into a lined cake pan and bake at 350F for 25 to 30 minutes.
6. Fill the hollow chocolate ice cream cone with the peppermint ice cream, top with the base, add the cooled brownie, press down, and chill in the freezer.
7. Boil sugar, broken candy canes, and water to 240F to make a hot syrup. Whip egg whites and cream of tartar, stream in hot syrup for Italian meringue, and add spiced rum.
8. Unmold the ice cream cone, pipe Italian meringue from bottom to top, and torch until nicely browned.
9. Decorate with sugar pearls, mini candy canes, and star-shaped chocolate.
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