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Yield
about 3 quarts

How to Make It

Step 1

Beat eggs until foamy; gradually add sugar, beating until thickened. Add whipping cream, milk, half-and-half, 1 cup candy, vanilla, and salt; stir well. Cover; refrigerate at least 12 hours to dissolve candy.

Step 2

Pour mixture into freezer of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Stir in remaining 1 cup candy. Let ripen at least 1 hour.

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