Chocolate Candy Ice Cream Recipe

In a medium saucepan, heat heavy cream, milk, sugar, and salt over medium heat until sugar dissolves.

In a separate bowl, whisk egg yolks until pale and frothy. Slowly add hot milk mixture to egg yolks, whisking constantly.

Pour egg and milk mixture back into saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.

Remove from heat and stir in vanilla extract. Pour mixture into a bowl and cover with plastic wrap. Chill in the refrigerator for at least 4 hours or overnight.

Churn ice cream in an ice cream maker according to manufacturer’s instructions. During the last few minutes, add chopped chocolate candy.

Transfer ice cream to a freezer-safe container and freeze for at least 2 hours before serving.