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Caramel Rum Delirium Ice Cream Cake * Part 1

 

6

Yield

12

servings

Prep

20

min

Cook

15

min

Ready

35

min

Trans-fat Free
 

Ingredients

1 cup sugar
granulated
¼ teaspoon lemon juice
4 tablespoons butter
unsalted, plus 2 t
2 cups all-purpose flour
plus 1 t
2 teaspoons baking soda
½ teaspoon salt
½ cup heavy whipping cream
½ pound cream cheese
softened
1 cup brown sugar, light
packed
*
3 large eggs
3 tablespoons dark rum
1 teaspoon vanilla extract

Directions

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.

Continued >>>

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 30446% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 294mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 2%
Sugars g
Protein 11g
Vitamin A 12% Vitamin C 0%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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