Butterscotch Ice Cream Cake
Ingredients
Crust:
1 C. graham cracker crumbs
1/3 C. pecans, toasted and finely chopped
1/3 C. butter, melted (5 1/3 tabs)
2 eggs
1/3 tsp. nutmeg
12 ounce package butterscotch flavored morsels (2 C.)
Filling:
2 C. heavy cream, divided
2/3 C. pecans, toasted and chopped
Cooking Instructions
Crust: In small bowl, combine graham cracker crumbs, pecans, and butter. Press firmly on bottom and 1 inch up side of 9 inch 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 for 3 minutes. Whisk until smooth. Transfer to large mixing bowl. Refrigerate for 20 minutes. In mixer bowl, beat remaining 1 inch 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 for 6 hours.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)