So I stumbled across this wonderful website called Science Sparks this morning and they had a recipe for Baked Alaska and the science behind why the ice cream doesn't melt when cooked in the oven. So this evening the kids and I had fun trying it out!
The recipe was easy;
3 large eggs
165g of sugar
Seperate the egg yolk from the egg white and put the egg white in the bowl.
Add the sugar and whisk together until you have a thick meringue mixture and you can test its thick enough by holding it over your head, if it's not thick enough you'll end up with your hair covered in meringue...
Pre-heat your oven to the highest temperature. Cover your baking tray in aluminium foil and place the cookies.
Take a scoop of ice cream that will fit on your cookie and submerge it in your meringue mix until its completely covered and then place it on your cookie
Bake the ice cream for about 5 minutes or until it goes golden brown and then leave it to cool so you don't burn your mouth
The Science Bit
When the egg white's are whisked the whisk creates a force through the egg white and this unfolds the protein molecules and allows air bubbled to become trapped in the molecules which makes a foam. When baked the foam hardens into the meringue. The bubbles in the meringue then act as an insulating layer around the ice cream which protects it from the heat and because the heat can't get past the meringue the ice cream doesn't melt