1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
2 cups heavy cream
(makes 1 1/2 quarts)
Place half of the candy in a small bowl and set aside. Place the other half in a saucepan and add the milk, sugar and salt. Cook over medium-high heat, stirring occasionally, until the sugar and most of the candy are dissolved, about 5 minutes. Pour into a bowl and let cool to room temperature.
Stir the heavy cream into the milk mixture. Cover and refrigerate until very cold, at least 2 hours or up to one day.
Pour cold cream-candy mixture into an ice cream maker and churn according to the manufacturer's instructions. Add reserved crushed candies during the last minute of churning.
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