Directions

1. In a heavy saucepan, whisk egg yolks, half-and-half, sugar and salt. Cook and stir over low heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat. Place pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
2. Fill cylinder of ice cream freezer two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in peppermint candy. Allow to ripen in ice cream freezer or firm up in the refrigerator freeze for 2-4 hours before serving.