I was happy to do this challenge because I've been on a Ice cream making kick. I made birthday cake ice cream for the baked Alaska. I put a frosting swirl with sprinkles and cake balls in the cake flavored ice cream. It was delish! Super sweet! Then for the petite fours I made butter pecan caramel swirl ice cream with a chocolate butterscotch glaze. It was all great and everybody loved them.
Thanks so much for this fun and tasty challenge.

Well, it's still technically the 27th, so I'm going to put this in the "on time" column. Last month I got to test two new ice creams, but I still had so many bookmarked to try, how could I choose? I narrowed it down to four, and decided I'd do mini baked Alaskas to showcase the ice creams. And I put them in chocolate shells. Why not, right? This was made possible by my new wonderfully awesome blow torch.

I made my Baked Alaska using David Leibovitz's recipe for raspberry swirl icecream. It matched perfectly with the brown butter cake and the meringue!

I was very pleased with my challenge this month although I have no pictures to share b/c my camera is acting funny. I decided to make the Petite Fours because I have previously made Baked Alaska with much success and I wanted to try something different. These Petite Fours ended up tasting like a candy bar rather than a lite and dainty little cake. The browned butter pound cake was topped with a sticky caramel sauce, toasted pecans, and a layer of vanilla bean ice cream. Then the Petit Fours were cut into diamond shapes and dipped in chocolate. The end product was absolutely wonderful.

Hi guys,

This is my first ever Daring Bakers Challenge and it was fun!
Making ice cream from scratch has always been on my to-do list and I've finally made it (and it's good too ;p).
My chocolate ganache didn't work well with the ever-melting ice cream but I have some nice petit-fours made at the end.

MonkeyCharz

I decided to make the baked alaska with a twist in terms of presentation. I put the cake batter into cake cones and baked them (I could have used to put more batter in each). Then they each got little caps of home made spiced ice cream, a swirl of swiss merangue, and popped back into the oven for toasting. At the end I would have had the effect I was going for (that they looked like ice cream and then you got the surprise when you bit in) had I not jolted the tray when pulling them out of the oven. I only made 6 and 3 hit the floor, one's ice cream started to ooze out, and one got a little lop-sided so I wound up with one almost perfect one. In the end the elements tasted really good but execution didn't work so great. It was really hard to get a bite of each element and the cake was still a bit frozen-ish. But it was a lot of fun and absolutely a learning experience!

This was my first challenge. What fun.

I decided to do the petit fours because I have tried them before and it has always been a disaster...

I'm pretty happy with the way they turned out. It leans a little because a corner broke off but I covered it up with a gum paste flower.

Thanks for the inspiration.

This was actually a very easy challenge for me, comparatively at least. I've made browned butter before (mmm, pasta sauce!) so the pound cake was simple, and oh good gravy, it was delicious. I made ice cream just last month for the first time, and without an ice cream maker. It's not that hard, and not really time consuming - just a few minutes at a time for a few hours.

Hi Everyone! This is my first challenge and I'm super excited to be a Daring Baker. :3

I made the Alaska bomb with blueberry swirl vanilla ice cream (not quite as swirly as I was aiming for ).

I'm really looking forward to future challenges.

(Sorry for the low quality image, I only have my cell phone camera.)

I decided to make a gingerbread icecream as well as chocolate icecream. These combinations complemented the brown butter pound cake. I have never made a cake in this style before but it was delicious and is sure to become a regular visitor to our house.
Even though its been cold in Australia the family polished off the Alaska with no trouble. I also used a cooked meringue (Italian) because i only used a blow torch to "cook"/ brown it. Sadly not pictures this months as my gorgeous camera broke. I am still in the process of seeing if it can be repaired and feel lost without it.
Once again thanks for a great challenge that had enriched my knowledge bank!