Mint Chip Ice Cream Recipe

Milk 3/4 cup (150g) Sugar 2 cups (480ml) Heavy Cream pinch of Kosher or Sea Salt 2 cups (80g) lightly packed fresh Peppermint Leaves (or more if you like) 5 lrg. Egg Yolks 4 oz. (1/4 lb. or 113g) Dark Chocolate, finely chopped (do not use choc. chips)