Butterscotch Ice Cream Cake Recipe

• 1 c. Graham Cracker Crumbs
• 1/3 c. Pecans, toasted and finely minced
• 1/3 c. Butter, melted (5 1/3 tbs)
• 2 x Large eggs
• 1/3 tsp Nutmeg
• 12 ounce Pkg. Nestle Toll House Butterscotch flavored Morsels (2 c.)
• 2 c. Heavy Cream, divided
• 2/3 c. Pecans, toasted and minced

1. CRUST: In small bowl, combine graham cracker crumbs, pecans, and butter.
2. Press firmly on bottom and 1" up side of 9" springform pan.
3. Chill.
4. FILLING: In saucepan, combine 1/2 C heavy cream, Large eggs and nutmeg.
5. Cook over medium-low heat, whisking constantly, till mix is slightly thickened, about 6 min.
6. Remove from heat.
7. Add in Butterscotch Morsels; let stand 3 min.
8. Whisk till smooth.
9. Transfer to large mixing bowl.
10. Chill 20 min.
11. In mixer bowl, beat remaining 1 C heavy cream till stiff peaks form; fold into cooled mix.
12. Pour 1/2 mix into crust; sprinkle with 1/3 c minced pecans.
13. Spoon remaining filling over nut layer.
14. Garnish with remaining minced pecans.
15. Cover; freeze 6 hrs.
16. Makes 8 to 10 servings.

graham cracker crumbs, pecans, butter, eggs, nutmeg, butterscotch, heavy cream, pecans

Taken from cookeatshare.com/recipes/butterscotch-ice-cream-cake-96444 (may not work)