It reads like a classic Baked Alaska, muffin hollowed out and filled with ice-cream before being encased with smooth meringue and baked till golden....without the flambé alcohol.
The muffin is a simple lemon muffin recipe, but surprisingly really nice on its own. So nice that I've since made the muffins on their own a few times since. Once baked, the top of the muffin is hollowed out and filled with vanilla ice-cream before being placed into the freezer to set. You want the ice-cream quite firmly set before covering as you're placing it in the oven and don't want it to melt everywhere.
A basic meringue mixture is used to cover the muffins. Donnas secret ingredient of white vinegar helps stabilize the whites. Don't forget to rub a bit between your fingers to test the sugar has been dissolved. Completely cover the frozen muffins, leaving no gaps at all with the meringue before baking till golden.
I've never made this before and was a bit apprehensive about cooking ice-cream in the oven, but figured its a popular dessert and must work. I was excited to crack the meringue and see how it fared. The ice-cream hadn't melted! It was understandable soft, but still there. Yay!!!!
I think if I were going to make it again I'd have to try the flambé.
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