Caramel Rum Delirium Ice Cream Cake Part 1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 1 | c | Granulated sugar |
| 1/4 | t | Lemon juice |
| 4 | T | + 2 t unsalted butter |
| 2 | c | + 1 T all purpose flour |
| 2 | t | Baking soda |
| 1/2 | t | Salt |
| 1/2 | c | Heavy cream |
| 1/2 | lb | Cream cheese, softened |
| 1 | c | Packed light brown sugar |
| 3 | Eggs | |
| 3 | T | Myer's Dark Rum |
| 1 | t | Pure vanilla extract |
| 2 1/2 | qt | saucepan and stir with a whisk to combine, the sugar will |
INSTRUCTIONS
Double Mocha Ice Cream; -(recipe in another reply) Semi-sweet Choco Ganache; -(recipe posted earlier) EQUIPMENT: 2 1/2-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 degrees. To prepare the caramel flavoring, combine the granulated sugar and lemon juice in a 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 >>> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 80.9mg
Sodium: 389mg
Potassium: 51.2mg
Carbohydrates: 17.8g
Fiber: <1g
Sugar: 17.3g
Protein: 2.9g