I love eggnog.  In particular, my favourite recipe so far is Jamie Oliver’s Best Eggnog Recipe. I’m linking directly to it because there’s no need to reinvent the wheel, and credit where it is deserved 🙂  Pop over for the recipe, and then come back when you’re done..

My tweaks to Jamie Oliver’s recipe:

  • 2 Vanilla pods (or one pod and a bit of extract)
  • I add allspice instead of cloves.
  • Only use 1/2 cup bourbon (So that the ice cream freezes)

Once you have made the eggnog, chill it thoroughly in the fridge and then you can put the cold liquid into an ice cream machine to freeze.  If you don’t have an ice cream machine, you can make it the manual way, continually beating the custard as it freezes, so that there aren’t any ice crystals as it sets.

THEN for the gingerbread.  This recipe from Allrecipes.com is really good, and it came out soft, and delicious.  I cooked it for less time in my convection oven, but really, I should have stuck to the times, as I made it in a loaf tin.  If you’re going to make the large alaska, I’d suggest doing this gingerbread in a cake tin, so that you can just slice the cake up and layer it with the ice cream.

Notes to the Allrecipes gingerbread recipe:

  • The molasses the recipe calls for is “high-test” or “sweet” molasses. Blackstrap molasses is too biter for this recipe.
  • I used 2 teaspoons ginger
  • Baking soda = Bicarbonate of Soda (aka Bicarb)

Now for our twist:

Eggnog & Gingerbread Baked Alaska

You can choose to make this individually, or one big one.  I tested it on individuals, but would recommend making a large one, which will be more dramatic, and a lot easier to assemble, so I’m going to talk you through the large one.

I’d recommend making double recipes of both the eggnog and the gingerbread.  You are going to be putting this together and applauding yourself..

Use a cake tin (preferably silicone).

  1. Lay the gingerbread snugly on the base of the tin, pushing cake into the holes if there are any.
  2. Spread the eggnog ice cream all over the cake, and smooth it so it’s flattish.  Layer the ice cream thicker than the cake.
  3. Repeat as many times as you can, finishing with cake on top.
  4. Freeze until you need it.
These are my individual Alaskas, ready in the freezer to be covered in meringue on the day..

Note – we are only going to up to this stage for now. I will be updating this recipe by 20/12/2017 to include the Alaska part of this deliciousness. 🙂  If you want it before then, email me.



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