Butterscotch ice cream cake

Yield: 10 servings

Measure Ingredient
1 cup Graham Cracker Crumbs
⅓ cup Pecans, toasted and finely chopped
⅓ cup Butter, melted (5 1/3 tbs)
2 Eggs
2 cups Heavy Cream, divided
⅓ teaspoon Nutmeg
12 ounces Pkg. Nestle Toll House Butterscotch flavored Morsels (2 cups)
⅔ cup Pecans, toasted and chopped

CRUST

FILLING

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 ½ 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 ½ mixture into crust; sprinkle with ⅓ c chopped pecans. Spoon remaining filling over nut layer. Garnish with remaining chopped pecans. Cover; freeze 6 hours.

Makes 8 to 10 servings.

Submitted By SANDRA MAY On 01-14-95

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