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Make the ice cream center: Line a 2 1/2-quart bowl that is 9-inches across in diameter with plastic wrap so that the wrap comes over the sides of the bowl.
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Soften the ice cream (either in a microwave or by letting it sit at room temperature until soft).
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Using a rubber spatula, spread the ice cream into the bottom of the bowl evenly.
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It should fill the bowl about 3/4 full.
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Smooth the top.
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Sprinkle ice cream with nuts or chocolate chips if using.
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You can make a multi-flavored Alaska by using different flavors of ice cream, freezing each layer before adding a new one.
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Cover the ice cream and bowl with plastic wrap and place into the freezer until hardened, at least 4 hours, or overnight.
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Make the brownie base: Preheat oven to 375 degrees F. Lightly grease the bottom and sides of an 8-inch round cake pan.
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Line the pan with aluminum foil so that the excess foil comes up and over the sides of the pan.
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Lightly grease the inside of the foil in the pan.
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Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring, until smooth.
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Remove bowl from pan and whisk 3/4 cup sugar into chocolate mixture (it will seem a little bit grainy).
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Whisk in eggs and salt, then sift cocoa over, and whisk until just combined.
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Pour batter into pan, spreading evenly, and bake in middle of oven until a tester comes out with a few crumbs adhering, 25 to 35 minutes.
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Cool brownie in pan on a rack 5 minutes, then carefully lift foil and cake out of the pan together by lifting the excess foil on the sides of the pan.
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Cool to room temperature.
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To assemble: Remove the bowl with the ice cream from the freezer and remove the plastic wrap covering the top.
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Open the plastic wrap covering the ice cream so that the ice cream is exposed.
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Carefully invert the brownie on the foil and place it directly on top of the ice cream.
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Press down slightly so it adheres.
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Peel off the foil and wrap the plastic wrap over the brownie.
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Tightly cover the bowl with another piece of plastic wrap and return to the freezer for about 30 minutes.
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Preheat oven to 450 degrees F and set the rack in the middle of the oven.
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After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy, then add lemon juice, and continue to beat until whites hold soft peaks.
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Gradually add the sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
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Fill a large bowl halfway with hot water.
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Remove ice-cream base from freezer and briefly dip it into the bowl with hot water to loosen it, being careful not to get any water into the bowl.
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Invert the ice-cream base/bowl onto an oven-safe, decorative platter (or sheet tray).
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Lift the bowl off of the ice-cream mound and remove the plastic wrap.
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With an offset spatula, mound meringue over it, spreading to cover brownie layer completely.
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Form decorative peaks in the meringue by making short vertical strokes with the spatula.
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Bake in middle of oven until golden brown, about 6 minutes.
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Serve immediately.
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Cooks' notes: The base can be assembled 1 week ahead and frozen, tightly wrapped.
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Make meringue and, after topping base, bake Alaska 10 minutes.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
