Brown Sugar Lemon Curd Ice Cream Baked Alaska – The Daring Bakers’ Challenge

cake, Dairy, Daring Kitchen Challenges, Dessert, Ice Cream, Special Occasion

Hi Fran,

I wanted to share with you my completed challenge for August’s Daring Bakers’ Challenge. The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alasa or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.

After having completed the previous baking challenge, I really wasn’t excited to be making ice cream cake again. Especially since it is not my favorite kind of dessert and it takes sooo long to prepare, but whining aside, I gritted my teeth and prepared it anyway. I had heard of Baked Alaskas and they never struck me as an appetizing proposition… but I thought, what the heck, let’s try it.

Looking at the idea of the recipe, I thought that the best for me taste-wise would be a frozen lemon meringue dessert, and it came out yummy!! The Lemon Curd Ice Cream is really rich, creamy, citrus-y and absolutely luxurious in taste and texture. When paired with the brown butter pound cake (which had a hint of banana) it was a super duper combo! The only thing i really did not care for was the frozen finished effect. The pound cake which was moist at room temperature had become rock hard in the freezer, and the meringue on top just didn’t do it for me, but that is a personal taste thing.


Brown Sugar Lemon Curd Ice Cream

* Can easily be made with regular granulated sugar instead of light brown sugar. The brown sugar just adds a slight hint of caramel flavor to the curd.

**Please note that this curd is specially flavoured to be combined with cream, therefore the lemon/lime flavor is stronger than usual. If you are preparing it alone to be eaten with scones and clotted cream please omit one of the lemons.


  • 3 1/2 lemons (finely zested & juice) {Keep zest and juice of 1/2 lemon to the side, for the ice cream}
  • 2 limes (finely zested & juice)
  • 200g light brown sugar
  • 100g butter (cold cut into small cubes)
  • 3 eggs and 1 egg yolk
  • 290ml/½ pint whipping cream (double cream)


Brown Sugar Lemon-Lime Curd

  1. Place a sauce pan over medium heat and cook lemon and lime zest and juice, brown sugar, butter.
  2. While the sugar and butter are melting, whist the eggs together in a bowl. When the sugar and butter are completely dissolved, add 1 tbsp at a time into the egg mixture. Repeat until you have placed about 1/2 cup of the lemon syrup into the eggs.
  3. Transfer the eggs slowly into the lemon mixture, stirring constantly with a wooden spoon. Once combined, let the mixture thicken stirring regularly, for about 10 minutes.
  4. Place a fine sieve over a sterilized container, slowly pour the curd into the sieve. (It is normal to get some little pieces of egg, which the sieve will catch.) Seal container and refrigerate.

Brown Sugar Lemon-Lime Curd Ice Cream

  1. Whip the double cream in a large bowl until soft peaks form.
  2. Whip in Brown Sugar Lemon-Lime curd (or store bought lemon curd) and juice and zest of 1/2 lemon, until well combined.
  3. Pour into a tupperware container and refrigerate for 1 hour.
  4. Either place in ice cream maker, or freeze for 45 minutes remove from freezer and beat with hand mixer until all hardened bits are smoothed out. Repeat process 3-4 times until ice cream is frozen and ready to eat.

Brown Butter Pound Cake

The brown butter pound cake recipe is adapted by Elissa of 17 and Baking from the October 2009 edition of Gourmet (


  • 19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
  • 2 cups (200g) sifted cake flour (not self-rising; sift before measuring) (See “Note” section for cake flour substitution)
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (110g) packed light brown sugar
  • 1/3 (75g) cup granulated sugar
  • 4 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 very very ripe banana* (*Matina’s naughty addition)


  1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.
  2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.
  3. Whisk together cake flour, baking powder, and salt.
  4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the *banana and vanilla extract.
  5. Stir in the flour mixture at low speed until just combined.
  6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.
  7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.



  • 2 egg whites
  • 2 tbsp sugar


  1. Beat the egg whites in a perfectly cleaned bowl until soft peaks.
  2. Slowly in a thin stream mix in the sugar, beat until the meringue forms stiff peaks.

Assembling the Baked Alaska

  1. Line a 4” (10cm) diameter little bowl with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.
  2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out a 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.
  3. Make the meringue.
  4. Unwrap the ice cream “cup” and invert on top of a cake round. Trim any extra cake if necessary.
  5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.
  6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaska on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.

* I wish I had a blow torch, the dessert, especially the meringue,  would have been much better with it!

As I said earlier, please do make this Brown Sugar Lemon Curd Ice Cream… IT IS AMAZING!!

4 thoughts on “Brown Sugar Lemon Curd Ice Cream Baked Alaska – The Daring Bakers’ Challenge

  1. I NEED to make this asap. My only problem is the number of multiples. How much ice-cream does one dose make?
    Also, I think it will look gorgeous in the hollowed half lemons. It can be kept in the freezer this way. It would be a sensible portion !

  2. This looks amazing, really well done photos 🙂 And it’s great that you made your own lemon lime curd too, yum! I’ve just made a lemon cheesecake chocolate pastry tart thing and am in love with the lemon and cream and sugar combination, so this is a must try for me (albeit a step up from what I just made!) 🙂

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