Preparation Steps

• Combine the whole milk, heavy cream, and fresh mint leaves in a medium saucepan. Warm over medium heat until steaming and just starting to bubble around the edges; do not boil. Remove from heat, cover, and steep 20 to 30 minutes.
• Strain the dairy through a fine-mesh sieve, pressing firmly on the mint to extract flavor. Discard the leaves. Return the infused dairy to the saucepan and keep warm over low heat.
• In a bowl, whisk the egg yolks, granulated sugar, and salt until pale and slightly thickened, about 1 minute.
• Temper the yolks by slowly whisking in about 1.0 cup of the warm mint-infused dairy. Pour the tempered mixture back into the saucepan with the remaining dairy.
• Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of the spoon, 170 to 175°F. Do not let it boil.
• Remove from heat and stir in vanilla extract and peppermint extract (if using). Add a couple of drops of green food coloring if you prefer a minty hue. Chill the custard completely in the refrigerator, at least 3 hours or until cold.
• Churn in an ice cream maker according to the manufacturer’s directions until soft-serve consistency. In the last minute of churning, mix in the chocolate pieces (if using). Transfer to a lidded container and freeze until firm, about 4 hours.