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Caramel Rum Delirium Ice Cream Cake* Part 1

 

10

Yield

6

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free
 

Ingredients

Caramel rum cake
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 cream
heavy
½ pound cream cheese
softened
1 cup brown sugar, light
packed
*
3 large eggs
3 tablespoons dark rum
myer's
1 teaspoon vanilla extract
pure
1 x ice cream
doulbe mocha flavor
*
1 x chocolate ganache
semi-sweet
*

Directions

EQUIPMENT: 2½-qt saucepan, whisk, stainless steel bowl, 9 x 3-inch springform pan, electric mixer with paddle, rubber spatula, red toothpick, 10-inch plate, serrated slicer, large 100%-cotton kitchen towel, cake spatula.

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 liquifies 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 90643% of calories from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 26g 129%
Trans Fat 0g
Cholesterol 279mg 93%
Sodium 818mg 34%
Total Carbohydrate 35g 35%
Dietary Fiber 2g 7%
Sugars g
Protein 34g
Vitamin A 31% Vitamin C 1%
Calcium 13% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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