The ice cream is filled with lots of mini chocolate chips, but you could, of course, use regular chocolate chips, or another kind of mini- or regular-size chip. (We think that toffee chips probably would be pretty amazing with this.)
Toll House quick ice cream recipe
1/2 cup plus 2 tablespoons firmly-packed brown sugar
1/2 cup butter
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups heavy cream
1/2 of a 12-ounce package (1 cup) Nestle Little Bits semi-sweet chocolate
1 cup chopped toasted walnuts
In heavy gauge saucepan, combine brown sugar and butter. Bring to boil over low heat, stirring occasionally. Boil 1 minute. Remove from heat.
In blender container, combine eggs, vanilla extract and salt; blend at medium speed for 30 seconds. Add brown sugar mixture; blend at high speed 1 minute; set aside to cool.
In large bowl, beat heavy cream until stiff. Fold in butter/sugar mixture, mini chocolate chips and walnuts into whipped cream.
Pour into foil-lined 9x5x3″ loaf pan. Cover with foil. Freeze until firm.
Makes about 1-1/2 quarts of ice cream
>> Here’s one more recipe to try! Quick butterscotch ice cream pie (1986)
Toll House quick ice cream recipe card