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English Toffee Crunch Ice Cream Recipe
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English Toffee Crunch Ice Cream

4 small English Toffee Candy Bars -- (Heath or Score)
2 large Eggs
3/4 cup Sugar
2 cup Heavy Cream -- (or whipping cream)
1 cup Whole Milk
2 tsp Vanilla

Using a sharp knife, cut the candy bars into 1/2 inch chunks. You will end up with about 1 cup. Place the chopped candy in a bowl, cover and freeze. Beat eggs in a mixing bowl until light and fluffy (1-2 minutes). Beat in the sugar, a little at a time until completely blended. Pour in the cream, milk, vanilla, and blend. Transfer the mixture to your ice cream maker and freeze, following manufacturer's instructions. After the ice cream stiffens, add the candy, then continue freezing until the ice cream is ready.

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