In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Stir well over medium heat until the sugar dissolves completely.

Remove from heat and add the chopped mint leaves. Allow the mixture to steep for about 30 minutes.

Pour the mixture through a fine mesh strainer into a mixing bowl to remove the mint leaves. Use a whisk to mix in the vanilla extract and a pinch of salt.

Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.

In the last few minutes of churning or when folding the mix into a container, add in your chocolate chips.

Transfer the ice cream to a suitable container, smooth the top, and cover with a lid or plastic wrap.

Freeze the ice cream for at least 4 hours or until firm.

Before serving, let your ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop out the delicious mint chip treat and enjoy.