1 Cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks
Warm the milk, sugar,1 cup of the cream and salt in a small saucepan. Add the mint leaves and stir until they are immersed in the liquid. Cover and remove from the heat. Let steep at room temperature for one hour.
Strain the mint-infused mixture through a mesh strainer into a medium saucepan (the milk will be a nice shade of emerald green).Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup of heavy cream into a large bowl and set the strainer on top.
Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a strainer and stir it into the cream. Stir until cool over an ice bath.
Freeze in an ice cream freezer about 45 minutes to an hour, until ice cream is set. Chill in a freezer for at least two hours before serving.