Name: Chocolate Mint Baked Alaska
Ingredients: 1 1/2 c Mint-Chocolate Chips;Nestles; 3 ts Butter; 1 1/2 c Chocolate Wafer Crumbs; 1 c Mint-Chocolate Chips;Nestles; 2 tb Corn Syrup; 2 tb Heavy Cream; 3 pt Vanilla Ice Cream; Softened; 4 Egg Whites; Large; 1/2 ts Cream Of Tartar; 3/4 c Sugar

God’s wrath is not an implacable, blind rage. However emotional it may be, it is an entirely reasonable and willed response to offenses against His holiness. But His love…wells up amidst His perfections and is not generated by the loveliness of the loved. Thus there is nothing intrinsically impossible about wrath and love being directed toward the same individual or people at the same time. God in His perfections must be wrathful against His rebel image-breakers, for they have offended Him; God in His perfections must be loving toward His rebel image-bearers, for He is that kind of God.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Chocolate, Desserts	12	Servings

INGREDIENTS

1 1/2	c	Mint-Chocolate Chips;Nestles
3	ts	Butter
1 1/2	c	Chocolate Wafer Crumbs
1	c	Mint-Chocolate Chips;Nestles
2	tb	Corn Syrup
2	tb	Heavy Cream
3	pt	Vanilla Ice Cream; Softened
4		Egg Whites; Large
1/2	ts	Cream Of Tartar
3/4	c	Sugar

INSTRUCTIONS

CRUST
FILLING
MERINGUE
CRUST: 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. FILLING: 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. MERINGUE: 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 !
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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