Directions

1. In a medium saucepan set over medium-low heat, bringthe milk just to a boil. Remove from heat and add themint leaves; let steep for 20 to 30 minutes. If you desire amilder mint flavor, strain and discard the mint leaves aftersteeping, but for a more intense ice cream, blend themilk/mint mixture using an immersion blender.
2. Add the sugar and salt to the steeped milk/mint mixture.Use a hand mixer on low speed or whisk to combine,until the sugar is dissolved. Stir in the heavy cream andvanilla. Cover and refrigerate, 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixtureinto the frozen freezer bowl and let mix until thickened,about 15 to 20 minutes. Five minutes before mixing iscompleted, add the chopped candy through the top andlet mix in completely. The ice cream will have a soft,creamy texture. If a firmer consistency is desired, transferthe ice cream to an airtight container and place in freezerfor about 2 hours. Remove from freezer about 15 minutesbefore serving.

Makes about 6 cups (twelve ½-cup servings)