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Caramel Rum Delirium Ice Cream Cake * Part 1

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Submitted by blugirrl1

YIELD

12 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

1 237
CUP ML SUGAR
granulated
¼ 1.3
TEASPOON ML LEMON JUICE
4 6E+1
TABLESPOONS ML BUTTER
unsalted, plus 2 t
2 473
CUPS ML ALL-PURPOSE FLOUR
plus 1 t
2 1E+1
TEASPOONS ML BAKING SODA
½ 2.5
TEASPOON ML SALT
½ 118
½ 226.8
POUND G CREAM CHEESE
softened
1 237
CUP ML BROWN SUGAR, LIGHT
packed *
3 3
LARGE LARGE EGGS
3 45
TABLESPOONS ML DARK RUM
1 5
TEASPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 304 46% 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?
Trans-fat Free
 

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