4. Temper the eggs: Slowly pour in 1 cup of hot cream mixture as you whip continuously at medium speed. Repeat with a second cup of hot cream mixture. Pour the remaining hot liquid into the egg mixture bowl
5. Add the mint stems to the same saucepan you used to heat the cream mixture. Pour in all the tempered egg mixture. Heat over low very heat until the temperature reaches about 170 F or 80 C. Stir or whisk as the mixture is slowly heating. Do not over heat, as mixture may curdle
6. Prepare an ice water bath with a deep sided bowl, sitting in a larger bowl of ice water. Place a fine mesh sieve over the bowl and pour the custard through the sieve. Discard any residue in the sieve. Add the mint paste to the strained custard, stir well to combine. Add the gel food color if desired. Stir well and check for depth of color. Add more gel to achieve a soft mint green color. Let the custard cool in the ice water bath until very cool to the touch, about 40 F or 5 C
8. Place the fine mesh sieve over a clean bowl, and strain a second time to remove the larger mint leaf particles. Start the ice cream maker blade churning. Pour the cool liquid custard into a large measuring cup and pour into your ice cream maker tub. Repeat until you have poured all the custard into the tub. Cover with the lid and set to maximum hardness, if your machine has settings
10. When the ice cream is done, ladle into the container with the chips. Fold to combine. Cover with a lid and place in the freezer until the ice cream reaches the consistency you like. If your ice cream has frozen solid, take out of the freezer, remove the lid and let rest about 10 minutes at room temperature (less time if room is hot), scoop and serve. Enjoy!