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.
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.