mint chip ice cream

*this ice cream is not like you get at the store. the fresh mint gives it a bit of a herbaceous flavor
i add peppermint extract to tame it a bit.  you can make it without fresh mint without issue.
1 1/2 cups milk
2 cups heavy cream--divided
1/4 tsp kosher salt
1 cup lightly packed mint leaves
6 large egg yolks
3/4 cup sugar
1/2 tsp vanilla
1-1 1/2 tsp peppermint extract (taste as you go)
few drops green coloring (optional)
1 cup bittersweet chocolate--melted

place the milk, 1 cup heavy cream, mint leaves and salt in a saucepan. bring to a simmer and then let steep for about 30 minutes to an hour.  drain off the mint leaves and bring the mixture back to a simmer.  meanwhile, whisk the egg yolks, sugar and vanilla together.  temperthis mixture with the steamed mint milk and then put back on the stove to thicken to a nappe (when it is thick enough to coat the back of the spoon and if you wipe your finger through it, it will hold form--it is about the thickness of heavy cream).  remove from heat and add peppermint extract and food coloring (if using) and the remaining cup of cream.  cool and freeze according to ice cream maker instructions.  when your ice cream is just about finished churning, drizzle the melted chocolate in a steady stream. you will have both chunks and chips of chocolate in your finished product.