In a large bowl or a large measuring cup with a spout, whisk together the sugar, egg yolks, and a pinch of salt until thoroughly combined.
In a medium saucepan, combine the cream, milk, and vanilla using medium heat until you see steam rising from the surface. Do not bring the mixture to a boil. If using fresh mint leaves, add to the cream and milk. If using mint extract, do not add at this stage. Remove from the heat and let it steep for 5 to 10 minutes.
Prepare a large bowl with ice water. Using a ladle in one hand and a whisk in another, slowly drizzle the liquid mixture into the sugar-yolks mixture and whisk to incorporate. Continue to whisk the liquid to the sugar-yolks mixture until you’ve added about half of the dairy, then pour the egg-dairy mixture into the saucepan with the remaining dairy.
Lower the heat to medium-low. Stir continuously with a heatproof spatula or a wooden spoon for 10 to 15 minutes until the custard thickens slightly and reaches 175 degrees on an instant-read thermometer. Dip the spatula or spoon into the custard and hold it horizontally, then run a finger across the custard on the spatula — if the path stays open, your custard is ready. Remove from the heat and pass the custard through a fine-mesh strainer set over a large measuring cup.
Place the measuring cup in the prepared ice bath, stirring for about 5 minutes until you can comfortably insert your pinkie in the mixture (the custard should register about 115 degrees on an instant-read thermometer). If using mint extract, add half and taste the custard. It should have a defined mint flavor but not be overwhelming. You need to take into account that the mint flavor will dissipate slightly as it sits overnight. Add the remaining extract, if desired.
Transfer the custard to a quart-size container, cover and refrigerate overnight.When ready to churn the ice cream, pour the custard into an ice cream machine and churn according to the manufacturer’s instructions until the ice cream is the consistency of soft serve. Depending on your ice cream maker, this could take 20 to 40 minutes, so start checking at 20 minutes and then every 5 minutes thereafter. Fold in the chocolate chips and churn until the ice cream has thickened slightly, an additional 5 to 10 minutes.
Transfer to a quart-size container, cover with a sheet of parchment or wax paper and cover with a lid. Freeze until firm, at least 6 hours.
When ready to serve, let the ice cream soften on the counter for a few minutes until scoopable, then scoop into bowls and serve.

Con Salsa

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