Method:

Chop the bars into quarters, put with the milk in a pan on a gentle heat, and stir until the bars are melted. Leave to cool (you may wish to put the pan in a couple of inches of cold water to hasten this).

Stir in the cream. If the cream is very thick and has difficulty mixing, you could push it through a sieve. Then put into a freezer-proof container (or an ice-cream machine) for freezing.

If you wish to still-freeze, put the container in the freezer, and let the ice-cream freeze. When it is half-frozen (approximately 4 hours, but could be sooner or later depending on your freezer), take out the container, quickly run the contents through a liquidizer or food processor, and return to the container, and to the freezer. Repeat after another few hours.

(makes between 1 and 1.5 litres)