1

Combine the half-and-half, mint, and sugar in a large saucepan and set over medium-high heat. Bring just to a boil, stirring until the sugar is dissolved. Remove the saucepan from the heat; cover and let stand about 10 minutes. Pour the mint mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids.

2

Whisk together the egg substitute and salt in a medium bowl. Slowly add 1⁄2 cup of the hot half-and-half mixture, whisking constantly. Return the mixture to saucepan and set over medium-low heat. Cook, whisking slowly and constantly, until the custard thickens and coats the back of a spoon, about 5 minutes (do not let boil).

3

Immediately pour the custard through a fine-mesh sieve set over a large bowl. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, about 3 hours.

4

Pour the custard mixture into an ice-cream maker and freeze according to the manufacturer’s instructions, adding the chocolate chips about 10 minutes before the ice cream is done. Transfer the ice cream to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the day it’s made. Yields 1/2 cup per serving.