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Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerat in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature whipping cream and vanilla into milk mixture. Add
crushed peppermint candy sticks and food color. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.
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