Skor toffee candy bar ice cream
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Egg Yolks |
| 14 | ounces | Sweetened Condensed Milk; 1 Can |
| 3 | tablespoons | ;Water |
| 1 | tablespoon | Vanilla Extract |
| 6¼ | ounce | Skor Toffee Candy Bars; 5 Bars (English Toffee Can Be Used) |
| 2 | cups | Whipping Cream; Chilled |
Directions
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 1¼ 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.