Pour cold heavy cream into a freezer-safe container. Set aside.

In a small saucepan over low heat, combine White Rabbit candies and milk, stirring until fully melted and smooth.

In a heat-safe bowl, whisk together egg yolks with sugar, salt and vanilla until pale and lightened.

Gradually pour the warmed White Rabbit-milk mixture into the egg yolk mixture, while constantly whisking (known as tempering the eggs).

Pour the mixture back into the saucepan and cook over low-medium heat, until the custard thickens.

When you can draw a line on the back of a spatula or wooden spoon, the ice cream mixture is ready.

Remove from heat.

Pour the mixture through a sieve into the cold heavy cream.

Give the mixture a stir and cover.

Place into the refrigerator to chill for at least 6-8 hours, or overnight.

Churn the ice cream according to your ice cream manufacturer's instructions.

Freeze the ice cream for at least 6-8 hours, or until firm.