Ingredients for Toll House Quick Ice Cream
- 1/2 cup packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 2 large eggs
- Vanilla
- Pinch of salt
- 2 cups heavy cream
- Mini Chocolate Chip
- Walnuts
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How to Make Toll House Quick Ice Cream
- In a small, heavy-gauge saucepan, combine 1/2 cup packed brown sugar and 1/4 cup (1/2 stick) unsalted butter.
- Bring to a boil over low heat, stirring occasionally, until the butter is melted and the sugar is dissolved.
- Boil for exactly 1 minute, stirring constantly.
- Remove from heat and set aside to cool slightly.
- In a blender, combine 2 large eggs, 1 teaspoon vanilla extract, and a pinch of salt.
- Cover and blend at medium speed for 30 seconds.
- With the blender running on low, gradually pour in the cooled brown sugar mixture.
- Increase the speed to high and blend for 1 minute until the mixture is smooth and well combined.
- Allow the mixture to cool completely to room temperature (about 30-45 minutes).
- In a large bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form.
- Gently fold in the cooled brown sugar mixture until just combined.
- Fold in 1 cup chocolate chips and 1/2 cup chopped nuts (your choice!).
- Pour the mixture into a foil-lined 9x5x3 inch loaf pan.
- Cover tightly with foil.
- Freeze for at least 6 hours, or preferably overnight, until firm.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
620g
Fat
701g
Carbs
61g
