Caramel Ice Cream
Melt sugar in a saucepan over medium heat, stirring until it is light brown. Remove from the heat. Add the condensed milk to the caramel and stir vigorously until the mixture is smooth again. Place the pan back on the stove and simmer a little until the caramel has dissolved and the mixture is thick. Spoon 2 tablespoons of the mixture onto a shallow dish. Pour the milk into the saucepan and stir the mixture once more until smooth. Pour the caramel milk into a bowl and cool at least 1 hour. In a bowl, beat the yolks with 1 tablespoon of cream. Once the caramel milk has cooled stir in the remaining cream. Add the eggs to the mixture and freeze in an ice cream maker according to the manufacturers' directions. Lift the toffee mixture from the shallow plate and finely chop. Fold into the ice cream midway through the freezing.
Or, spoon the ice cream mixture into a metal tray and freeze for about 3 hours, stirring at the beginning and 2 or three times while the ice cream freezes to prevent large ice crystals from forming. Stir in the crushed toffee after an hour.
Serve scoops of ice cream.