Mint Chip (or Cookies) Ice Cream

I was working from a recipe for Mint Chip Ice Cream, but I had leftover Oreo cookies. Instead of chocolate (chips, or chopped chocolate) I chopped up the Oreos, so that's what you'll see in the photo even though the recipe calls for chocolate.

Ingredients
2 C heavy cream
1 C milk
¼ tsp salt
30 large, fresh mint leaves
5 egg yolks
C sugar
6 oz chocolate (milk or dark, your choice), finely chopped*

* You can use chocolate chips, but they're pretty hard when frozen. For melt in your mouth chocolate bits in your ice cream, you should use a higher quality chocolate. I prefer dark chocolate, though higher fat contents melt more quickly from their frozen condition in ice cream. Chop or shave it into ultra small pieces for best results.

Directions
Combine cream, milk, and salt in saucepan; bring to a simmer over medium-high heat. Add mint leaves; remove from heat. Steep 30-60 minutes - cream should clearly have a mint flavor. (I think it helps to muddle the mint leaves - crush them a bit before you add them, or muddle them in the saucepan, for a full/strong flavor of mint.)

Whisk egg yolks and sugar together; immediately stir in the cream mixture a little at a time, whisking constantly. Return mixture to saucepan; cook over medium heat - stirring constantly, until thickened and just beginning to simmer. Do not overcook!

Strain custard through a fine mesh sieve; discard mint leaves. Cover, and chill to about 40˚. Process in ice cream maker according to manufacturer's instruction. During final minute of churning, add chocolate. Serve immediately, or freeze for firmer set, or serving later.