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Stuart Scott

Butterscotch Ice Cream Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Cakes, Kooknet, Cyberealm 10 Servings

INGREDIENTS

1 c Graham Cracker Crumbs
1/3 c Pecans, toasted and finely chopped
1/3 c Butter, melted (5 1/3 tbs)
2 Eggs
1/3 ts Nutmeg
12 oz Pkg. Nestle Toll House Butterscotch flavored Morsels (2 cups)
2 c Heavy Cream, divided
2/3 c Pecans, toasted and chopped

INSTRUCTIONS

CRUST
FILLING
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 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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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