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1
Place a strainer over a large heatproof bowl; set aside.
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2
Combine the cream, milk, and sugar in a medium saucepan and bring to a simmer over medium heat, stirring occasionally.
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3
Continue to simmer until the sugar dissolves, about 5 minutes.
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4
Meanwhile, whisk the egg yolks in a large bowl until foamy and light in color, about 3 minutes.
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5
Remove the cream mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
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6
Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, about 3 to 5 minutes.
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7
(When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
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8
Pour the mixture through the strainer into the bowl and discard the contents of the strainer.
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9
Stir in the mint extract and food coloring.
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10
Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
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11
Refrigerate until completely chilled, at least 4 hours.
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12
Freeze the chilled ice cream base in an ice cream maker according to the manufacturers directions.
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13
Fold the brownies and chocolate into the finished ice cream while its still in the bowl of the ice cream maker.
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14
Serve immediately for a soft ice cream, or transfer the ice cream to an airtight container and freeze until solid.
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15
Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
