Recipe - Butterscotch Ice Cream Cake

CRUST
1 cup Graham Cracker Crumbs
1/3 cup Pecans, toasted and finely
chopped
1/3 cup Butter, melted (5 1/3 tbs)
2 Eggs
1/3 teaspoon Nutmeg
12 ounce Pkg. Nestle Toll House
Butterscotch flavored
Morsels (2 cups)

FILLING
2 cup Heavy Cream, divided
2/3 cup 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. Refrigerate.

FILLING: In saucepan, combine One half C heavy cream, eggs and nutmeg. Cook
over mediumlow 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 One half 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