Caramel Rum Delirium Ice Cream Cake * Part 1
unsalted, plus 2 t
plus 1 t
heavy whipping cream
brown sugar, light
Preheat the oven to 325℉ (160℃).
To prepare the caramel flavoring, combine the granulated sugar and lemon juice in a 2½-qt saucepan and stir with a whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar for 5 to 6 minutes over medium-high heat, stirring constantly to break up any lumps (the sugar will first turn clear as it liquefies, then brown as it caramelizes).
Remove the saucepan from the heat and carefully add the heavy cream; stir to combine (the mixture will steam and boil rapidly as the cream is added).
Transfer the caramel to a stainless steel bowl and allow to cool to room temperature.