| previous | next |
Title: Butterscotch Ice Cream Cake
Categories: Cake
Yield: 10 Servings
| 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 |
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 1« 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.
| previous | next |