Skor toffee candy bar ice cream

1. Line a 9 x 5 x 2-inch loaf pan with foil and set aside.
2. Beat the egg yolks, in a large mixing bowl, with a wire whisk and blend in the sweetened milk, water and vanilla.
3. Finely chop the candy bars by hand or in a food processor to measure 1 ¼ cups, then set aside.
4. Beat the whipping cream, in a large mixer bowl, until stiff.
5. Foldi in the chopped candy with the whipped cream, into the egg yolk mixture.
6. Pour into the prepared pan and cover.
7. Freeze for 6 hours or until firm.