MF notes: 7/19 make for Doms birthday. 1 cup sugar TOO sweet. This adjusted to 3/4 cup. I used half whole milk and half heavy cream

Add the sugar, sea salt, heavy cream and the half and half into a large (8-cup) liquid measuring cup. Whisk until the sugar dissolves completely.

Next add in the vanilla, mint extract and 6 drops of the green food coloring, whisk to combine.

Cover and refrigerate for 2 hours or until thoroughly chilled.

Following the manufacturers instructions, pour the ice cream base into the ice cream maker and churn until thick.

Use a spatula to fold in the chocolate pieces and then pour the base into a freezer safe container and freeze for 4 hours to overnight. Overnight is best.

Scoop and serve!

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