Coconut Baked Alaska Pops

I know there has been a bit of a craze for anything pop. Cake pops. Pie pops. Brownie pops. Pizza pops. You heard me. Pizza pops. But really, if you can put something on a stick, does it mean you should?

I tested this theory.

Cats - No. They get angry. If you persist.

Husbands - You'll need a big stick, and generally they're not best pleased about it. It's a no.

Phones - No real point there

Pen - PenStick! But also pointless. A no.

Honey - Impossible unless you keep it in motion.

Diet Coke - Just a puddle and a wet stick.

Baked Alaska - Yes. Big fat stick shaped yes.

Makes around 14

Ingredients

Coconut Ice Cream

2 egg yolks
50gr caster sugar
1/2 tsp cornflour
150ml semi skimmed milk
200ml double cream
1tsp coconut extract
5gr dessicated coconut (lightly toasted in a dry saucepan until golden brown)

Genoise Sponge
1 egg
25gr caster sugar
25gr self raising flour
5gr dessicated coconut
1/4 tsp baking powder

Sugar Syrup
2tbsp caster sugar
6tbsp cold water
(1tsp coconut rum - optional)

Italian Meringue
2 egg whites
70ml water
120gr caster sugar
1/4tsp white wine vinegar
Small pinch of salt

You will also need
A small cutter, around 4cm-5cm in diameter
14 lolly sticks, or cut down bamboo skewers
A little blowtorch

Method

1, First make the ice cream by beating the egg yolks, caster sugar and cornflour together in a heatproof bowl. Bring the milk and 150ml of the double cream up to a gentle simmer and stir in the coconut extract.
2, Pour this gently onto the egg yolks and sugar, whisking constantly. Pass through a sieve back into the saucepan and set over a low heat. Stir continuously until it has thickened enough to coat the back of a wooden spoon. Remove from the heat and stir in the remaining 50ml double cream.
3, Chill until completely cold. Churn the ice cream base with the toasted coconut in an ice cream machine, following the machine instructions. Empty the ice cream into a 6 inch round silicone tin and freeze until completely solid.

4, Next, make the genoise sponge by preheating your oven to 190o/c and lining another 6inch silicone tin with a round of greaseproof paper in the bottom.
5, Beat the eggs and sugar together until thick, pale, and foamy. Gently fold the flour, coconut and baking powder until smooth. Pour into the prepared tin and bake for 7-9 minutes until just golden brown and an inserted skewer comes out clean. Invert this onto a cooling rack and leave until completely cold before using.

6, Make the sugar syrup by stirring the sugar and water together in a small saucepan (with the rum if using). When the sugar has dissolved simmer for 5 minutes and remove from the heat. Let this cool slightly before use.
7, To begin assembly, using a small cutter, that is around an 4cm-5cm in diameter (shape isn't too important), cut around 14 shapes out of the sponge.
8, Remove the ice cream from the freezer and cut 14 shapes out of that too. My ice cream was about as solid as granite as my freezer is new and a bit overenthusiastic, so you might have to let it thaw ever so slightly. Return the frozen ice cream cut outs in batches so they stay firm.
9, To assemble the centre of the baked alaska pops, dip one side of the sponge shapes in the syrup quickly and press it onto an ice cream shape with a lolly stick or cut down bamboo skewer in between. Press this down firmly and lay flat on a baking sheet. Return them to the freezer until solid again - at least an hour. You can now leave them there for up to two weeks or so. When they are frozen solid, store them by stacking them in a plastic container, separated with greasproof paper so they don't stick.

10, When you want to (finally) eat them, make the meringue by placing the egg whites in the bowl of a stand mixer and beat on a high speed until they are just forming medium soft peaks then beat in the vinegar and salt.
11, Place the sugar and water in a small saucepan and bring to the boil. This needs to hit around 160o/c to 165o/c.
12, When you have hot sugar and fluffy egg whites, turn the stand mixer up to high and slowly pour in the sugar syrup. Be careful not to hit the spinning whisk with hot sugar. Beat for another few minutes on high or until they look thick and glossy.
13, Remove the frozen pops from the freezer, a couple at a time and dip into the meringue mixture until fully covered. Using a little blowtorch, scorch the outside of the pop until golden brown. Eat. Repeat.

I'm entering these into Kavey Eats Bloggers Scream for Ice Cream Baked Alaska challenge. You can read all about BSFIC here.