Whisk together over low to medium low heat until the sugar is completely dissolved into the cream. I added 10 whole mint leaves as I was whisking. Set aside and let cool for 10 or 15 minutes. Don't let a film form on the milk at any time or you will need to strain your custard.

In a separate bowl, whisk 5 egg yolks with 1/4 cup of sugar.

Slowly add the warm cream mixture in with the whisked egg yolks. Once the warm cream mixture is completely mixed together with the egg mixture, put back over low to medium heat and whisk until the custard thickens. Don't let it curdle!

You will know the custard is done when you can draw a line down the back of the spoon with your finger and the line stays there.

Chill the mixture in the fridge before you add it to your ice cream maker - at least an hour. Overnight is fine, too. But, clearly, that won't work if you have a preschooler.

Add the custard to your ice cream machine. Add mini chocolate chips. My machine needs to run for 20 to 30 minutes to turn the custard into ice cream.

After your custard is ice cream consistency, transfer to a bread pan. Smooth. Put back in the freezer for at least an hour before you try to scoop it!