Butterscotch Ice Cream Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Cyberealm, Kooknet | 10 | Servings | |
INGREDIENTS
| 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 | t | Nutmeg |
| 12 | oz | Pkg. Nestle Toll House |
| Butterscotch flavored | ||
| Morsels 2 cups | ||
| 2 | c | Heavy Cream, divided |
| 2/3 | c | Pecans, toasted and chopped |
INSTRUCTIONS
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 1½ 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 208
Total Fat: 24g
Cholesterol: 86.2mg
Sodium: 95mg
Potassium: 144.9mg
Carbohydrates: 3.3g
Fiber: 1.9g
Sugar: <1g
Protein: 3.7g