1 cup dark or semi-sweet chocolate chips, roughly chopped (see Kitchen Tip #1)
Combine the cream, sugar, milk, mint, corn syrup, and vanilla bean paste in a medium saucepan over medium-low heat. Bring to a boil. Remove from heat, cover, and let stand 20 to 25 minutes.
Place the cornstarch in a small bowl. Add 3 to 4 tablespoons of the cream mixture and whisk to dissolve the cornstarch. Whisk the cornstarch mixture back into the cream. Bring to a boil over high heat, whisking constantly for 1–2 minutes as the mixture thickens.
Strain the cream through a fine mesh strainer into a bowl set over an ice water bath. When it has chilled to room temperature, refrigerate, covered, at least 4 hours or overnight (see Kitchen Tip #2).
Transfer to an ice cream machine and prepare according to manufacturer’s instructions. Add the chocolate chips as soon the ice cream is finished.
Freeze in a covered containers for 2 to 3 hours or until solid. Ice cream may frozen for up to one month.
You can use the food processor to chop up the chips. They can be in small shards, Baskin Robbins–style , or you can leave them a bit bigger.
The longer the cream and spices steep, the stronger the flavor will be. Cold temperatures mute flavor, so the stronger the better.