Instructions: Line a 9 X 5 X 2-inch loaf pan with foil and set aside. Beat the egg yolks, in a large mixing bowl, with a wire whisk and blend in the sweetened milk, water and vanilla. Finely chop the candy bars by hand or in a food processor to measure 1 1/4 cups, then set aside. Beat the whipping cream, in a large mixer bowl, until stiff. Fold in the chopped candy with the whipped cream, into the egg yolk mixture. Pour into the prepared pan and cover. Freeze for 6 hours or until firm.

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