1. In the bowl, add 1 cup cream and 1 cup whole milk. Stir. Then, add this mixture to your pot.

2. Bring mixture to a simmer. Add your sugar as soon as the mixture comes to a low simmer.

3. Once all the sugar is dissolved, throw all of your mint in the pot. Keep the mixture at a low simmer—just tiny bubbles around the edge. You just need to cook it with the mint for about 1 minute. I just want the mint soft enough to release the oils while it steeps.

4. Then, let the mixture steep for about 2 hours. This step is critical. This is where all the flavor comes from.

5. Next, take one cup of milk and stir in your cornstarch. Make sure it is well mixed.

6. Pour milk/cornstarch liquid into the mint mixture. Add your salt at this time as well. Keep on heat until it starts to thicken up. You can see from the video that you can use the “swipe” method to see if it is thick enough.

7. This next step is essential. Let the mixture cool off before placing it in the ice cream maker. It needs to be completely cool, or you will have water in your ice cream, and it will be icy. Ideally, put it in your fridge overnight.

8. Next, take your mixture and place it in your ice cream maker. Just follow your directions. 

9. When the ice cream is close to being done, mix in your chocolate chips.