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Chocolate Mint Baked Alaska
Yield: 12 servings

3 teaspoons butter
1 1/2 cups mint-chocolate chips
1 1/2 cups chocolate wafer crumbs

1 cup mint-chocolate chips
2 tablespoons corn syrup
2 tablespoons heavy cream
3 pt vanilla ice cream, softened

4 egg large whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips
and butter. Stir until chips are melted and mixture is smooth.
Add chocolate wafer crumbs, stir until well blended. Press into
bottom of 9-inch springform pan, freeze until firm.

Combine over hot (not boiling) water, remaining 1 cup of chips,
corn syrup, and heavy cream. Stir until chips are melted and mixture
is smooth. Cool to room temperature. In a large bowl, whip the
ice cream until smooth but not melted. Gradually stir in chocolate
mixture (flecks will appear in ice cream). Spoon into center of
crust, mounding high in center and leaving 3/4-inch edge. Using
spatula, smooth to form dome. Freeze until firm. Remove sides of
pan. Preheat oven to 450 degrees F.

In a large bowl, combine egg whites and cream of tartar, beat until
soft peaks form. Gradually add sugar, beat until stiff peaks form.
Spread meringue over ice cream and crust to cover completely, swirl
to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until
lightly browned. Serve immediately!


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