In a bowl, mix together the sugar(s), the milk, the cream and the yoghurt.

Crush the candy into smaller pieces, suitable for ice cream consumption: avoid crushing them to a powder (unless you are striving for a smoother ice cream without much noticeable pieces of course)

Churn the base in your ice cream machine (or still-freeze using only your freezer: see the blog for useful advice on how to best to that).

When the churning has finished, pour the ice cream in a freezer safe container, pour over the candy pieces and stir around with a knife or fork until the candy has been incorporated into the base.

Put on plastic film and a lid, and let the ice cream firm up in the freezer an hour or more before serving (for a more "integrated result" - nothing stops you from enjoying it right away ...)