Recipe - Skor Toffee Candy Bar Ice Cream

3 lg Egg Yolks
14 ounce Sweetened Condensed Milk; 1
Can
3 tablespoon ;Water
1 tablespoon Vanilla Extract
6 One fourth ounce Skor Toffee Candy Bars; 5
Bars (English Toffee Can
Be Used)
2 cup Whipping Cream; Chilled

Line a 9 X 5 X 2inch 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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini