Total Calories: 251
In small bowl, blend egg yolks and 1/3 cup crushed peppermint set aside. In 2-quart saucepan, combine heavy cream and vanilla bean bring to boil, stirring frequently. Remove bean. Using point of paring knife, scrape vanilla grains from inside of hull. With fingers, rub off any remaining vanilla grains and mix into cream. Discard hull. Add 1/3 cream mixture to yolks, whisking constantly. Pour mixture into saucepan, whisking constantly bring to just under boiling. Remove from heat. Place pan in cold water or over ice, stirring to stop cooking. Strain through fine strainer beat in half-and-half. Place in ice cream freezer and freeze according to manufacturer's instructions. Five minutes before freezing is completed, stir in remainder of peppermint candy.
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