For the Baked Alaska ice cream
To prepare the baked Alaska ice cream first heat the cream.
Beat the egg yolks with the confectioners' sugar and a pinch of salt until creamy. Stir in the peppermint syrup.
Add the hot cream and beat the mixture in a bowl over a saucepan of simmering water until it thickens slightly.
Place the bowl over a pan of cold water and stir until cool.
Chill in the fridge for approx. 30 minutes.
Stir the ice cream again, fill into an ice-cream maker and let freeze for approx. 15 minutes (or place the ice cream in a freezing container and freeze in the freezer for approx. 5 hours, beating the mixture several times in the first hour or two).
Place the frozen ice cream in a bowl (approx. 24 cm diameter), ensuring there are no air bubbles in it. Freeze overnight.
For the Baked Alaska sponge
For the baked Alaska sponge Heat the oven to 180°C (160°C fan) , gas 5.5.
Beat the egg whites until stiff. Beat the egg yolks with the sugar and 2 tbsp water until pale and creamy.
Sift the flour over the egg yolks and fold in. Fold in the egg white.
Fill the sponge mixture into the pan lined with baking parchment and smooth the top.
Bake for approx. 12 minutes.
Turn out, pull off the parchment and let cool.
For the Baked Alaska meringue
For the baked Alaska meringue beat the egg whites with the lime juice until very stiff. Gradually add the sugar, beating all the time. Fold in the lime zest.
Turn up the oven top heat or broiler to 270°C.
Dip the ice cream bowl quickly into hot water.
Turn the ice cream out onto the sponge and place on an oven-proof plate.Bake
Spoon the meringue mixture over the ice cream and broil for approx. 5 minutes, until the meringue tips are lightly browned.
Serve the baked Alaska recipe immediately.