01 - Combine cream, milk, and half the sugar in a medium saucepan. Heat over medium until steaming, avoiding boiling.
02 - Whisk egg yolks with remaining sugar until pale and slightly thickened in a mixing bowl.
03 - Gradually pour 1 cup hot milk mixture into yolks while whisking constantly to prevent curdling.
04 - Return tempered yolks to saucepan. Cook over low heat, stirring constantly with wooden spoon until custard thickens and coats spoon back (170-175°F).
05 - Remove from heat. Stir in peppermint extract, vanilla extract, and green food coloring until fully incorporated.
06 - Strain custard through fine mesh sieve into clean bowl. Cool to room temperature, cover, and refrigerate minimum 4 hours until thoroughly chilled.
07 - Process chilled mixture in ice cream maker following manufacturer instructions. Add chopped chocolate chips during final few minutes of churning.
08 - Transfer ice cream to freezer-safe container. Freeze minimum 2 hours until firm before serving.
09 - Scoop into bowls or cones and enjoy immediately.