Toll House Quick Ice Cream

READY IN: 24hrs 30mins




  • In a small heavy gauge saucepan, combine brown sugar and butter.
  • Bring to a boil over low heat, stirring occasionally; boil 1 minute.
  • Remove from heat.
  • In blender container, combine eggs, vanilla extract and salt; cover and blend at medium speed for 30 seconds.
  • Gradually pour in brown sugar mixture; blend at high speed for 1 minute Set aside;.
  • Cool to room temperature.
  • In a large bowl, beat heavy cream until stiff.
  • Fold in butter/sugar mixture.
  • Fold in chocolate chips and nuts.
  • Pour into foil-lined 9x5x3 in loaf pan.
  • Cover with foil; freeze until firm (several hours or overnight).