Toffee Candy Bar Ice Cream

3 large egg yolks
1 (14 ounce) can sweetened condensed milk
3 tablespoons water
1 tablespoon vanilla extract
6 (1/4 ounce) Skor Toffee Candy Bars or 5 Heath bars
2 cups whipping cream, chilled

Line a 9 x 5-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 extract. 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 the chopped candy and whipped cream into the egg yolk mixture. Pour into the prepared pan and cover. Freeze for 6 hours or until firm.