Is it possible to put ice cream in a hot oven without it melting? Oh, yes! Make this delicious dessert to try it out. There are many variations of this dessert—choose the type of cake, ice cream, fillings, and toppings that you like best. You can make one large dessert, or individual ones as we did.
*Safety note: Sometimes the egg whites in the meringue won't be fully cooked. If you're concerned about salmonella, use pasteurized dehydrated egg whites or meringue powder you can buy at the store. You can also use liquid pasteurized egg whites from a carton, although the meringue won't fluff up as much as with fresh eggs.
We know eggs change their form when heated. In this recipe, we see that egg whites also change their form when beaten vigorously! The two changes are caused by the same thing: globular proteins unfolding and forming new bonds with each other. When you beat the eggs, you're adding air bubbles to the mixture of proteins and water in the egg whites. Some of the amino acids in the proteins are attracted to water and some are repelled by it. The proteins begin to unfold so that the water-loving amino acids can move towards the water, and the others can move toward the air pockets. The unfurled proteins bond with each other, creating a network of protein that traps the air bubbles inside, making a nice fluffy, frothy meringue.
Now, the ultimate question—why didn't the ice cream melt completely when you put it into that very hot oven? The answer is that the meringue acted as an insulator, slowing down the transfer of heat. It works kind of like styrofoam (but tastier); the air trapped in small pockets in these materials makes them both good insulators.