Combine milk and sugar in a large bowl.
Using a hand mixer on low setting, blend until sugar is dissolved.
Add cream, vanilla and espresso powder and blend until all ingredients are combined.
Pour mixture into ice cream maker and churn for 15 minutes.
While mixture is churning, coarsely chop the toffee pieces.
When ice cream has been churning for 15 minutes, add toffee pieces.
Continue to churn for another 10 minutes.
Freeze overnight for best results, or a minimum of 2 hours for softer ice cream.