Skor Toffee Candy Bar Ice Cream

Whisk together egg yolks and water in a heatproof bowl until well combined and pale in color.

Set the bowl over a pot of gently simmering water (double boiler method), ensuring the bottom does not touch the water. Whisk constantly until the mixture reaches 160°F (71°C) on a thermometer and no raw egg flavor remains, about 8–10 minutes.

Remove the bowl from heat and allow the egg mixture to cool to room temperature, stirring occasionally, about 10 minutes.

Stir in the sweetened condensed milk and vanilla extract until fully incorporated.

Chop 4 of the Skor bars into small pieces (reserve 1 bar for topping). Fold the chopped toffee pieces into the egg-condensed milk mixture.

In a separate bowl, whip the chilled whipping cream to stiff peaks using an electric mixer.

Gently fold the whipped cream into the toffee-egg mixture in two additions, preserving the airy texture and not overworking the mixture.

Transfer the mixture to a shallow freezer-safe container and freeze for 6–8 hours, or overnight, until firm.

Chop the remaining Skor bar into small pieces. Scoop the frozen ice cream into serving bowls and top with the reserved toffee pieces before serving.