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Butterscotch Ice Cream Cake

Author/Submitted by:
Servings: 10
Categories: Cakes / Desserts / Ice Cream/Frozen Yogurt

1  c  Graham Cracker Crumbs
1/3  c  Pecans, toasted and finely
1/3  c  Butter, melted (5 1/3 tbs)
2    Eggs
1/3  ts  Nutmeg
12  oz  Pkg. Nestle Toll House
    -Butterscotch flavored
    -Morsels (2 cups)
2  c  Heavy Cream, divided
2/3  c  Pecans, toasted and chopped

CRUST: In small bowl, combine graham cracker crumbs, pecans, and butter. Press firmly on bottom and 1" up side of 9" springform pan. Refrigerate. FILLING: In saucepan, combine 1/2 C heavy cream, eggs and nutmeg. Cook over medium-low heat, whisking constantly, until mixture is slightly thickened, about 6 minutes. Remove from heat. Add Butterscotch Morsels; let stand 3 minutes. Whisk until smooth. Transfer to large mixing bowl. Refrigerate 20 minutes. In mixer bowl, beat remaining 1r C heavy cream until stiff peaks form; fold into cooled mixture. Pour 1/2 mixture into crust; sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut layer. Garnish with remaining chopped pecans. Cover; freeze 6 hours. Makes 8 to 10 servings.

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