Bring 2 cups of the half & half and the heavy cream to a low simmer, stirring occasionaly. Add in the buttered popcorn and stir until the popcorn begins to dissolve into the cream. Simmer for about 2 -3 minutes, then turn off the heat. Strain the mixture as best you can to get back as much of the cream mixture as possible. Add as much half & half as needed into the popcorn-infused cream to get 4 cups of cream total. Return the cream to the saucepan.

In a medium bowl, whisk the egg yolks until they become light. Add in the sugar and vanilla extract and beat well.

Slowly add one third of the cream mixture into the eggs while whisking the eggs constantly to avoid scrambling them. Slowly add the tempered egg mixture into the cream mixture, whisking constantly.

Heat the saucepan on medium low and stir the mixture constantly until it becomes a thickened custard and coats the back of a spoon. Remove from heat. Place the mixture in another container (I recommend a gallon freezer bag) and place in an ice bath. Leave in the ice bath until the mixture is very cold - about 40 degrees F, I recommend placing the ice bath in the refrigerator.

Put the custard in an ice cream machine and make according to manufacutuer instructions.

Pour the mixture into an ice cream container and stir in the Goobers, Milk Duds, chocolate chips, and peanuts. Serve immediately as a soft serve ice cream, or freeze for at least 3 hours.