Mint Chocolate Chip lce Cream

1. Heat milk with mint leaves over medium-low heat until it simmers. Turn off the heat, cover, and let steep for 15 minutesStrain out the mint leaves.(Skip this step if using mint extract.)
2. Whisk egg yolks with sugar until pale. Pour in the mint-infused milk. Heat over low heat until it thickens at 180°F(82 C)
3. Stir in heavy cream, salt, and lemon juice. Mix well and refrigerate until fully chilled. (Add food coloring if desired.
4. Pour into ice cream maker and churn. In the last 5 minutes, add chocolate chips. Freeze for at least 4 hours before serving.