mint chocolate chip ice cream

source: cooks illustrated  (for the vanilla recipe; we added the mint and chocolate chips)
prepared by: andrea and david
serves: makes 1 qt

you will need:
1 vanilla bean
1 3/4 c heavy cream
1 1/4 c whole milk (we used 1% b/c that is what we had and it tasted fine)
1/2 c and 2 TBSP sugar
1/3 c light corn syrup
1/4 tsp salt
6 egg yolks
2 cups of mint leaves
a brick of semi sweet chocolate

prep:

Cut vanilla bean length-wise and scape seeds into a medium saucepan.  Add the bean shell, cream, milk, corn syrup, 1/4 cup and TBSP of sugar, and salt.  Heat until 175 degrees.  Mix 6 egg yolks and 1/4 cup sugar in mixer.  Add 1 cup of the heated cream mixture into egg yolk mixture.  Then return everything to the saucepan and heat to 180 degrees.  Pour into bowl and allow to cool.  Put 1 cup of mixture in freezer and remaining in fridge for 4 hours.  Chop up the chocolate and store in fridge or freezer so that it doesn't raise the temperature of ice cream when you add it. (We only waited 3 and it was fine).  Then mix the two mixtures together, strain through a fine mesh strainer, and put into (pre-chilled) ice cream machine bowl, add chocolate chips, and allow to churn for about 30 minutes. Lasts for 5 days in freezer.