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1. In a heavy saucepan, whisk egg yolks, whole milk, 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. Let sit in ice water for 5 minutes or refrigerate for several hours/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 firm up freezer for 2-4 hours before serving.
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