Mint Chocolate Chip Ice Cream

Pulse mint and sugar in a food processor until mint is minced; transfer to a saucepan.

Add cream, milk, and salt to pan and heat over medium; cook, stirring occasionally, until bubbles form around edge of pan, about 5 minutes. Off heat, let cream mixture steep for 20 minutes.

Whisk egg yolks in a separate bowl. Slowly add half the cream mixture to the yolks, whisking constantly; return cream-yolk mixture to pan.

Cook custard, stirring constantly, until thick enough to coat the back of a spoon and it leaves a clear trail when a finger is drawn through it (about 170°).

Strain custard through a fine-mesh sieve into a bowl.

Place custard bowl into a larger bowl filled with ice and water. Stir custard occasionally until cool. Cover custard with plastic wrap, pressing it onto surface to prevent a skin from forming. Refrigerate custard until chilled, at least 3 hours or overnight.

About one hour before churning custard, melt chocolate in a double boiler over barely simmering water, stirring until smooth; stir in oil. Transfer chocolate to a measuring cup with a pour spout; let cool to room temperature.

Churn custard in an ice cream machine according to manufacturer's instructions.

Note: When custard is nearly frozen, and the consistency of thick whipped cream, slowly add cooled chocolate while machine is churning. (Or, stop machine, add all the chocolate, and restart to mix.) Freeze ice cream in an airtight container overnight.