Ingredients
4 large eggs
2 1/4 cups sugar
6 cups heavy (whipping) cream
1 can evaporated milk
4 tsp vanilla
1 10-oz. package of "Skor" toffee pieces

Instructions
1. Beat eggs well, gradually adding sugar until thoroughly combined.
2. Add cream and evaporated milk, a cup at a time, beating on high.
3. Stir in vanilla, then pour into ice cream freezer, pack freezer according to the manufacturer's directions and begin freezing.
4. AFTER 10 MINUTES, stop freezer, remove cover and pour in the toffee pieces, replace cover and resume freezing, being careful NOT to get any of the freezer salt in the ice cream.

Tips
If you prefer, you can add the toffee pieces before beginning freezing, though they have a tendency to all fall to the bottom of the freezer, sort of like Presbyterians gravitating toward the back pews.

contributed by J.R.Richardson