2 1/2 C. Milk
2 C. Sugar
1 t. Salt
2 1/2 C. Half and Half
1 1/2 t. Vanilla Extract
6 C. Whipping Cream
2 C. Peppermint Candy
Scald milk until bubbles form around the edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Place peppermint candy in plastic bag. break into large pieces (about 1/4 inch) with mallet or rolling pin. Stir into chilled mixture. Freeze as directed per ice cream maker manual.