Butterscotch Ice Cream Cake
Ice Cream/Frozen Yogurt
Graham Cracker Crumbs
Pecans, toasted and finely
Butter, melted (5 1/3 tbs)
Pkg. Nestle Toll House
-Morsels (2 cups)
Heavy Cream, divided
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.
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 1r 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.