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Butterscotch Ice Cream Cake




Source of Recipe


CD Kitchen


List of Ingredients




Butterscotch Ice Cream Cake


***CRUST***

1 cup Graham Cracker Crumbs
1/3 cup Chopped Pecans -- Toasted
1/3 cup Melted Butter
2 Eggs
1/3 teaspoon Nutmeg
12 ounces Butterscotch Chips

***FILLING***

2 cups Heavy Cream -- divided
2/3 cup Chopped Pecans -- Toasted

Recipe




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 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 chips; let stand 3 minutes.

Whisk until smooth.

Transfer to large mixing bowl.

Refrigerate 20 minutes.

In mixer bowl, beat remaining 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.