Skor toffee candy bar ice cream

Yield: 6 Servings

Ingredients:

3 lg Egg Yolks
14 oz Sweetened Condensed Milk; 1 -Can
3 tb ;Water
1 tb Vanilla Extract
6 1/4 oz Skor Toffee Candy Bars; 5 -Bars (English Toffee Can -Be Used)
2 c Whipping Cream; Chilled

Instructions:

Line a 9 X 5 X 2-inch loaf pan with foil and set aside. Beat the egg yolks in a large mixing bowl with a wire whisk and blend in the sweetened milk water and vanilla. Finely chop the candy bars by hand or in a food processor to measure 1 1/4 cups then set aside. Beat the whipping cream in a large mixer bowl until stiff. Fold in the chopped candy with the whipped cream into the egg yolk mixture. Pour into the prepared pan and cover. Freeze for 6 hours or until firm.