Follow your ice cream maker’s instruction in preparing the ice cream maker materials.In a pot, combine milk, 1 1/2 cup of cream, 2 cups of sugar, and pinch of salt. Stir over low heat until the sugar has dissolved. Stir in the vanilla and mint extracts. Cover, remove from the heat and let it stand for 30 minutes. Whisk the egg yolks in a bowl or a mixer. Slowly pour the milk and cream mixture into the mixing bowl, Keep whisking to incorporate everything together. Transfer the mixture into the pot, keep stirring over medium heat until the custard thickens and coats the spatula. Scrape the sides of the pot as you stir.
Make an ice bath in a large bowl: water plus ice cubesPour the remaining cream in a separate bowl. Pour the warm custard over mesh to catch the curdles that were formed. Stir everything together then place in the ice bath to cool down. Cover the bowl with a saran wrap then stick in the fridge overnight(Or 4 hours. I had to chill it in the freezer for that last hour).
Churn/Freeze/Make the ice cream the next day(or after 4 hours) according to the ice cream maker’s instructions.
Once you hear the ice cream maker slowing down a bit, turn it off then add the mint chocolate chips. Continue to churn the ice cream until the maker turns itself off or when it has slowed down a lot.
Cover the ice cream then stick it in the freezer to chill overnight. OR, transfer it in another container like a loaf pan(easier to scoop later), cover with parchment paper or saran wrap, stick it in the freezer to chill overnight,
