Toblerone Ice Cream.

200gms bar Toblerone
3 large eggs
2 tsps vanillia essence
75 gms icing sugar
10 fl ozs whipping cream

Break Toblerone into pieces and melt, either over hot water or in microwave.
Set aside to cool a bit.
Separate eggs
Beat yolks with van ess.
Whip whites until stiff and whisk sugar into whites.
Whip cream until it holds it's shape.
Fold all ingredients together and freeze in suitable container.
Remove from freezer 15 mins before serving.