Caramel Rum Ice Cream Cake Recipe

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 325F degrees.

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 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. Coat a 9x3-inch springform pan with 2 teaspoons of butter. Flour the pan with 1 tablespoon of flour, then shake out the excess. Set aside until needed. Combine together in a sifter 2 cups flour, baking soda, and salt. Sift onto wax paper and set aside.

Combine the caramelized brown sugar and 4 tablespoons butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 2 minutes, then scrape down the sides of the bowl. Add the cream cheese and beat on medium for 1 minute, then scrape down the bowl. Beat on high for 1 minute, then add the eggs, one at a time, beating on high for 15 seconds after adding each egg. Scrape down the bowl after each addition. After the eggs have been incorporated, beat on high for 2 minutes. Now add the caramel, dark rum, and vanilla extract; beat on medium for 15 seconds and scrape down the bowl. Add the sifted flour mixture and beat on low for 20 seconds, then on high for 15 seconds. Remove the bowl from the mixer. Use a rubber spatula and mix until the cake batter is thoroughly combined. Pour into the prepared pan, spreading the batter evenly. Bake in the preheated oven for 60 minutes until a red toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool in the pan for 30 minutes at room temperature.

Remove the sides of the springform pan and allow the cake to cool for an additional 60 minutes at room temperature, then refrigerate the cake for 1 hour.

Slightly soften the ice cream in the refrigerator (soften, not THAW!)

To assemble the cake, remove the bottom of the sprinform pan from the cake. Keep the cake on a 10-inch plate while thoroughly washing, drying, and reassembling the springform pan. Slice the cake horizontally into 3 equal layers. Place the bottom layer in the springform pan, portion half the ice cream on top of the cake layer, and spread the ice cream evenly over the cake. Place the center section of the cake on top of the layer of ice cream. Portion remaining ice cream over the cake and spread evenly. Place the top portion of the cake on top of the ice cream layer and gently press down on the cake. Cover the springform pan with film wrap and freeze the cake for at least 12 hours.

When the cake has been in the freezer for 12 hours, prepare the chocolate topping. To remove the cake from the springform pan, first remove the film wrap. Wrap a damp, hot towel around the sides of the pan (the towel should be large enough to completely wrap around and cover the sides of the pan). Hold the towel tightly around the pan for 1 minute, then release the sprinform and remove the cake. Return the cake to the freezer for 30 minutes.

Remove the cake from the freezer. Pour the topping over the cake and use a cake spatula to create an even coating of ganache on both the top and sides of the cake. Return the cake to the freezer for at least 15 to 20 minutes. To serve, cut the cake with a serrated slicer. Heat the blade of the slicer under hot running water before making each slice. Hold the slices at room temperature for 5 to 7 minutes before serving.