English Toffee Ice Cream - cooking recipe

Ingredients

4 (1 1/8 oz.) chocolate-coated English toffee bars
2 c. whipping cream
1 (14 oz.) can sweetened condensed milk
1/2 c. strong coffee, cooled
1 1/2 tsp. vanilla

Preparation

Advance preparation:
Place toffee bars between 2 pieces of waxed paper; crush with rolling pin.
Set aside.
Combine remaining ingredients; chill well.
Whip to custardlike consistency.
Fold in crushed toffee.
Spoon cream mixture into three 3-cup refrigerator trays.
Freeze firm.
Makes 8 cups ice cream.