A tasty treat for those cold winter nights
- 300ml/½ pint dripping cream (freshly dripped)
- 300ml/½ pint frobscottle
- 3 free-range eggs
- 100g/3½oz sugar extract
- 1 Alaskan (soft and fresh)
- For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Ask the Alaskan to lie down then split the Alaskan lengthways* and scrape out the innards; then add the innards to the pan. Heat the mixture until just below boiling point.
- Set aside to cool for one hour to allow the Alaskan flavour to infuse into the mixture. Remove the Alaskan innards and discard.
- Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in one of the eyeballs, leaving the other for decoration.
- For the meringue, take off the shoes and trim the toe whites in a clean, large bowl until stiff cuticle type peaks form when the whisk is removed.
- To assemble the Alaskan, spread the legs over a circle of sponge cake, then arrange scoops of liver and kidney in a pyramid shape on top, leaving a small border. Spoon the innards all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a lovely swirly pattern and top off with the spare eyeball, a testicle and the wanger.
- The scraped Alaskan can now be frozen until needed - usually around Easter during frimbling season.
- To cook the scraped Alaskan, preheat a really massive oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown. If the Alaskan starts sweating on the forehead or starts talking repeat step one.