2 cups heavy cream 2 cups whole milk Pinch of salt 2 bunches fresh mint 1 cup sugar 8 large egg yolks several drops of green food coloring, optional 1 1/2 cups semi-sweet chocolate chips
Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the mint. Remove from heat and let steep at least 1 hour and up to overnight, covered in the refrigerator.
In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture, and discard. Bring the milk mixture just to a simmer. Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Keep adding milk mixture, about 1/2 cup at a time until it has all been added.
Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl set in the ice bath. Stir occasionally until cooled. Once cooled, stir in several drops of green food coloring, if using, until a pale mint green color is achieved. Cover and transfer to refrigerator until chilled at least 1 hour and up to overnight.
Pour into an ice cream maker and process according to manufacturers' instructions until set, but not hard. When the ice cream is almost done, add the chocolate chips.
Transfer the soft ice cream to a plastic container, freeze at least 4 hours and up to overnight.