Place your mint leaves with sugar in between two polyethylene sheets (see article for more details) and crush them using a rolling pin until you get a paste. Put aside in a bowl.
Whisk egg yolks and remaining sugar.
In a saucepan, heat milk, cream, milk powder and glucose. Once it reaches 45C, pour slowly 1/3 of it into the egg yolk/sugar while whisking. Whisk until well combined.
Pour the mixture into the saucepan and cook until it reaches 85C.
Remove from heat and add the mint paste. Combine using a spatula. Add one drop of mint extract.
Blend with an immersion blender.
Gently train the mixture. At this stage, you don’t want to push the mint into the preparation. Discard the mint fibers.
Refrigerate for at least 4 hours.
Pour into your ice cream maker and start a cycle of 45 minutes (+ or – depending on your machine).
Add the chocolate chips 5 minutes before the end of the cycle.
Transfer content into an ice cream container and freeze.