Mags Roche's baked Alaska & no-churn ice cream: Today

Method

1. Whip the Cream: In a large bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form (this takes about 3–5 minutes on high speed).
2. Add Condensed Milk & Vanilla: In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture using a spatula. Do this slowly to keep it light and airy.
3. Freeze: Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap or an airtight lid. Freeze for at least 6 hours, or overnight, until firm.

For the Italian meringue

1. Prepare Your Equipment: Ensure your mixing bowl and beaters are completely grease-free.
2. Start whipping the egg whites on medium speed until soft peaks form. Then reduce the speed to low and pause there while you make the syrup.
3. Make the Sugar Syrup: In a small saucepan, combine the sugar and water.
4. Heat over medium heat, without stirring, until it reaches 240°F (115°C) (soft-ball stage). Use a candy thermometer for accuracy.
5. As it gets close to temperature, resume whipping the egg whites on medium-high speed to stiff peaks.
6. Pour the Syrup: With the mixer on high, very slowly drizzle the hot sugar syrup into the whipped egg whites. Aim to pour it in a thin stream along the side of the bowl, not directly onto the beaters.
7. Whip Until Cool: Continue whipping on high speed for 5–10 minutes, or until the meringue is thick, glossy, and the bowl feels cool to the touch.

Tips:

• Use room temperature eggs for the best volume.
• Don't over-whip the egg whites before adding the syrup—they should be soft peaks.
• For safety, be very careful when handling hot syrup.

Assemble

1. Scoop ice cream onto a small square of sponge.
2. Place your Italian meringue into a piping bag, and pipe around the ball of ice cream.
3. Use a blowtorch or place back in a hot oven to crisp up the meringue.
4. Serve with fresh fruit or by itself.