Caramel Rum Delirium Ice Cream Cake* Part 1

Yields:	6-8 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients


Caramel rum cake
1	cup	sugar	granulated
1/4	teaspoon	lemon juice
4	tablespoons	butter, unsalted	plus 2 t
2	cups	flour, all-purpose	plus 1 T
2	teaspoons	baking soda
1/2	teaspoon	salt
1/2	cup	cream	heavy
1/2	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: 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 F.

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).

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.