Strawberry Baked Alaska

Ingredients

• 1 1/2 cups buttermilk
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup crème fraîche
• 1/3 cup strawberry syrup made with real strawberries
• 1/4 teaspoon kosher salt
• 1 pound strawberries, quartered
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 9 whole graham crackers, half finely crushed and half coarsely crushed
• 7 tablespoons unsalted butter, melted
• 1/4 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• Pinch of kosher salt

Steps

1. For the ice cream, whisk the buttermilk and granulated sugar in a large bowl until dissolved, then whisk in the heavy cream, crème fraîche, strawberry syrup and salt. Refrigerate the base until well chilled, about 2 hours.
2. Meanwhile, toss the quartered strawberries with granulated sugar and lemon juice in a medium bowl. Leave at room temperature for 1 hour, stirring occasionally. Finely chop 1/2 cup strawberries and refrigerate the rest.
3. Mix both the finely and coarsely crushed graham-cracker crumbs with butter, brown sugar and salt in a medium bowl until evenly moistened.
4. Line eight 4- to 6-ounce ramekins with small pieces of plastic wrap, leaving 1 inch overhang all around. Freeze the ice-cream base in an ice-cream maker according to its manufacturer's instructions. Fold in the finely chopped strawberries and spoon into the ramekins. Sprinkle each with crumbs and press to adhere, fold the overhanging plastic over the crust and freeze until very firm, at least 6 hours.
5. For the meringue, bring granulated sugar and ¼ cup water to a boil in a saucepan. Cook over moderate heat until a candy thermometer reads 240°F, about 10 minutes. Meanwhile, use a stand mixer with whisk to beat egg whites, cream of tartar and salt on medium-high to soft peaks. Carefully beat in the hot syrup on medium until incorporated, then beat on high until stiff, glossy and firm, 3 to 5 minutes.
6. Lift the cakes out by the plastic wrap and invert onto a platter. Work quickly with a small offset spatula to spread meringue all over them, then freeze until firm, 1 hour.
7. Toast the meringue with a pastry torch until browned in spots, then serve with the macerated strawberries.