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Caramel Rum Delirium Ice Cream Cake* Part 1

Caramel Rum Delirium Ice Cream Cake* Part 1 is built on Granulated Sugar, T All Purpose Flour, Heavy Cream, and Light Brown Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 cup
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   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

2. 2

   Preheat the oven to 325 degrees.

3. 3

   To prepare the caramel flavoring, combine the granulated sugar and lemon juice in a 2 1/2-qt saucepan and stir with a whisk to combine (the sugar will resemble moist sand).

4. 4

   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).

5. 5

   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).

6. 6

   Transfer the caramel to a stainless steel bowl and allow to cool to room temperature.