Caramel Rum Delirium Ice Cream Cake* Part 1

• 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

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. Preheat the oven to 325F (160C).
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. 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).
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. Transfer the caramel to a stainless steel bowl and allow to cool to room temperature.

sugar, lemon juice, butter, flour, baking soda, salt, cream heavy, cream cheese, brown sugar, eggs, dark rum myer, vanilla, mocha flavor, chocolate ganache

Taken from recipeland.com/recipe/v/caramel-rum-delirium-ice-cream--47803 (may not work)