Butterscotch Ice Cream Cake
Author/Submitted by: Servings: 10 Categories:
Cakes
/
Desserts
/
Ice Cream/Frozen Yogurt
Ingredients:
-----CRUST----- 1
c
Graham Cracker Crumbs 1/3
c
Pecans, toasted and finely
-chopped 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)
-----FILLING----- 2
c
Heavy Cream, divided 2/3
c
Pecans, toasted and chopped
Directions:
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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