Side Pannel
Butterscotch Ice Cream Cake
Ingredients List
- -----------------------------------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)
Directions
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.
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.
Tweet