Scald milk, add sugar and salt.
Stir part of hot mixture gradually into eggs; then return to pan and cook over hot water, stirring constantly until mixture just coats a metal spoon.
Stir in finely crushed candy.
Beat chilled cream until stiff and fold into the peppermint custard.
Freeze either in freezing tray of mechanical refrigerator or in a hand-turned freezer according to directions.