Caramel Rum Delirium Ice Cream Cake * Part 1
Yield
12 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
granulated |
|
| 1.3 | ml |
lemon juice
|
|
| 6E+1 | ml |
butter
unsalted, plus 2 t |
|
| 473 | ml |
all-purpose flour
plus 1 t |
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
heavy whipping cream
|
|
| 226.8 | g |
cream cheese
softened |
|
| 237 | ml |
brown sugar, light
packed |
*
|
| 3 | large |
eggs
|
|
| 45 | ml |
dark rum
|
|
| 5 | 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 >>>
