Best Butterscotch Ice Cream Pie Recipes

BUTTERSCOTCH ICE CREAM PIE

Steps:

• FOR THE CRUST: Combine graham crumbs, nuts and butter in small bowl. Press firmly on bottom and 1-inch up side of 9-inch springform pan. Refrigerate.
• FOR THE FILLING: Combine 1/2 cup cream, eggs, and nutmeg, in medium heav-duty saucepan. cook over medium-low heat, stirring constantly, until mixture is slightly thickened. Remove from heat; add morsels. Let stand 3 minutes; stir until smooth. Cool to room temperature.
• Whip remaining cream in small mixer bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup nuts. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours untl firm.

BUTTERSCOTCH CREAM PIE ICE CREAM

Steps:

• In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the flour and salt. Set aside. Bring the milk to a simmer in a heavy saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight. Freeze in an ice cream freezer. Add the mini-marshmallows, butterscotch chips, and graham crackers when the cream is semi-frozen and let them mix.

BUTTERSCOTCH ICE CREAM PIE

Steps:

• 1. In small heavy saucepan stir together brown sugar and cream. Cook and stir over medium heat until mixture boils. Boil, stirring occasionally, about 5 minutes or until mixture is reduced to 1/2 cup. Stir in sweetened condensed milk, 2 teaspoons margarine or butter and vanilla*. 2. In small bowl toss together cookie crumbs and 1/3 cup margarine or butter. Press onto bottom of 9-inch springform pan. Arrange whole cookies around sides of pan.3. Alternately spoon ice cream and sauce into crust. Sprinkle with pecans. Freeze at least 4 hours or until firm. 4. Remove sides of pan. Let stand at room temperature for 10 minutes before cutting. Garnish as desired. Store in freezer.*NOTE: If desired, substitute 3/4 cup butterscotch ice cream topping for the brown sugar, whipping, cream, sweetened condensed milk, 2 teaspoons margarine and vanilla.