Baked Alaska

Ingredients

For the ice cream:

1 pint vanilla ice cream, softened
2 pints strawberry ice cream, softened
2 pints chocolate ice cream, softened

For the cake:

1 cup unsalted butter, softened
2 cups sugar
4 eggs
3 cups cake flour
1 cup milk
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

For the meringue:

4 egg whites
1 tsp cream of tartar
1 cup sugar
1 tsp vanilla extract

Cover the inside or a 10×10 inch bow with plastic wrap. Place vanilla ice cream in bottom of bowl. Spread evenly. Chill for 30 minutes. Repeat with other two ice cream flavors.
In a large bowl, whisk together the cake flour, salt, and baking powder. In a separate bowl cream together the butter and sugar. Add eggs and vanilla. Alternate adding dry ingredients and milk. Place in a 10 inch cake pan and bake at 350 degrees for 50 minutes. Let cool.
Place cake layer on to top of ice cream. Chill. In a separate bowl beat together the egg whites and cream of tartar. Once foamy, slowly add in your sugar. Once at stiff peaks, add vanilla.
Take ice cream cake out of bowl, flipping upside down. Spread meringue evenly around the ice cream cake. Using a spatula, lift upward to create a texture. Use a torch to create caramelization on the meringue. Serve as desired.

Notes

Be sure that the ice cream does not melt while torching. Work as fast as possible.

Yield-1 baked alaska