3 (1 1/8 oz.) chocolate coated English toffee bars (such as Heath's)
1 qt. vanilla ice cream
1 oz. sweet chocolate (such as Eagle sweet chocolate)
1/2 c. heavy cream

Crush 2 of the candy bars with a rolling pin, or break them up and put them through a food processor. Soften the ice cream and quickly stir the crushed toffee into it. Pack the ice cream in plastic containers, cover and freeze until firm.

Break up the remaining candy bar and place it in a small saucepan with the sweet chocolate and heavy cream. Heat the mixture over a low flame, stirring constantly, until the chocolate has completely melted. Serve it hot or at room temperature, spooned over servings of the ice cream. Makes about 1 quart ice cream and enough sauce for 6 servings.