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1. On a parchment-lined baking sheet, arrange marshmallow Peeps in a single layer. Watching carefully, toast under the broiler until the tops of the candies have just started to blacken. Carefully flip the hot Peeps and broil on a second side, again until Peeps start to blacken. Set aside.
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2. Combine the cream and milk in a medium-sized saucepan and warm over medium-low heat. When the liquid is starting to get hot, add the toasted Peeps. Careful never to let the the mixture boil, cook the Peeps, milk, and cream together, stirring occasionally, until the candy has thoroughly dissolved.
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3. Strain the hot cream and candy mixture, using a fine mesh sieve to remove any remaining solids. Pour the strained mixture into a medium-sized bowl. Add the vanilla and salt and stir until combined. Add liquid food coloring (the same color as the candy) until you achieve your desired shade. Cover the mixture tightly and chill overnight, or until the ice cream base is very cold.
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4. When the mixture has chilled, whisk to reincorporate all the elements and churn according to your ice cream maker's directions. The mixture should freeze to the consistency of soft serve ice cream within 25 minutes. (Makes about 1 quart.)
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5. Chill the ice cream for at least 1 hour before serving. (I like to put my ice cream in a glass loaf pan, covered tightly with plastic wrap.) Scoop and, if desired, garnish each dish with additional Peeps to serve.
