Combine all the ingredients except the M&M’s® Crispy candies in a large sauce pot. With the burner on medium heat, whisk until it thickens and is creamy (about 7-8 minutes). Do not let it boil! If it starts to boil, reduce the heat to medium-low. After about 7 or 8 minutes, turn off the heat, and let it cool a little – just enough to be able to transfer into a heat-safe bowl.

Once it’s cool enough to handle, transfer to a bowl or container with a lid and refrigerate until completely cooled. I recommend overnight. 24 hours is best! The same goes for your ice cream maker bowl. That definitely needs to be given at least 24 hours in the freezer.

Set up the ice cream maker according to the manufacturers instructions and turn it on low speed. For the kitchenAid mixer that would be the stir setting. Slowly pour it all into the bowl as it is spinning. Let the ice cream churn for about 30 minutes.

When it’s done, transfer immediately into a freezer-safe bowl or container and mix in the broken pieces of M&M’s® Crispy candies. Freeze covered for at least 5 hours for a soft serve texture, or 24 hours for a firmer ice cream. Serve and top with a few more broken bits of M&M’s® Crispy candy