Baked Alaska Florida" in 1894, apparently referring to the contrast between its cold and hot elements. The dish is also known as an "omelette à la norvégienne" or "Norwegian omelette", which similarly refers to the cold climate of Norway. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue. In 1969, the recently invented microwave oven enabled Hungarian gastrophysicist Nicholas Kurti to produce a
Wheeler's Frozen Dessert Co. abroad, finally opening the Boston shop in May 2008. In June 2009, Del Torro published "The Vegan Scoop", a book of ice cream and dessert recipes that includes the bulk of ice cream flavors sold at Wheeler’s Frozen Dessert Co. Wheeler's Frozen Dessert Co. Wheeler's Frozen Dessert Co. is an ice cream parlor located in Boston, Massachusetts. The store sells ice cream made from blends of coconut, almond, cashew, rice, and soy milks. It is completely dairy-free, and is often marketed to vegan and lactose intolerant consumers. The storefront was founded by self-designated "ice cream designer" and cookbook author Wheeler