1/2 + 2 tablespoons firmly packed brown sugar
1/2 cup butter
2 teaspoons vanilla
1/2 teaspoon salt
2 cup heavy cream
1 cup mini chocolate chips
1 cup chopped toasted nuts
Using a heavy saucepan over low heat, combine the brown sugar and butter. Bring to a boil, stirring occasionally. Boil for 1 minute. Remove from the heat.
In a blender, combine the eggs, vanilla, and salt; blend at medium speed for half a minute. Add the brown sugar mixture and blend at high speed for a minute. Set mixture aside to cool.
In a large mixing bowl beat the heavy cream until stiff peaks form. Fold the cooled mixture, chocolate chips and toasted nuts into the whipped cream. Pour the mixture into a foil-lined 9-inch loaf pan, cover with foil and freeze until firm.
Yield: Approximately 1 1/2-quarts