Toll House Quick Ice Cream - cooking recipe

Ingredients

1/2 cup brown sugar
2 tablespoons brown sugar
1/2 cup butter
3 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 cups heavy cream
1 cup mini chocolate chip
1 cup chopped walnuts

Preparation

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).