Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes.

Place peppermint candies in a plastic bag. Break into large pieces (about 1/4 inch) by pounding with a mallet or rolling pin. Stir into chilled mixture. Freeze as directed.