Caramel Rum Delirium Ice Cream Cake Part 1 Recipe
Servings: 12
Ingredients
- 1 c. Granulated sugar
- 1/4 tsp Lemon juice
- 4 Tbsp. + 2 t unsalted butter
- 2 c. + 1 Tablespoons all purpose flour
- 2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 c. Heavy cream
- 1/2 lb Cream cheese, softened
- 1 c. Packed light brown sugar
- 3 x Large eggs
- 3 Tbsp. Myer's Dark Rum
- 1 tsp Pure vanilla extract
Directions
- Double Mocha Ice Cream;(recipe in another reply)
- Semi-sweet Choco Ganache;(recipe posted earlier)
- EQUIPMENT: 2 1/2-quart 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 degrees. To prepare the caramel flavoring, combine the granulated sugar and lemon juice in a 2 1/2-quart saucepan and stir with a whisk to combine (the sugar will resemble moist sand).
- Caramelize the sugar for 5 to 6 min 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 in the heavy cream; stir to combine (the mix will steam and boil rapidly as the creamis added). Transfer the caramel to a stainless steel bowl and allow to cold to room temperature. Continued
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 347 | |
| Calories from Fat 121 | 35% |
| Total Fat 13.75g | 17% |
| Saturated Fat 7.75g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 393mg | 16% |
| Potassium 96mg | 3% |
| Total Carbs 51.85g | 14% |
| Dietary Fiber 0.6g | 2% |
| Sugars 35.25g | 24% |
| Protein 5.02g | 8% |
