Gather all your ingredients and a large mixing bowl. Combine the milk, heavy cream, sugar, vanilla extract, peppermint extract, and salt. Whisk everything together until the sugar completely dissolves. This usually takes about two minutes of steady whisking. You shouldn't feel any grittiness when you rub a bit of the mixture between your fingers.

If you're using food coloring, add three drops of green coloring to your mixture and stir until the color is evenly distributed throughout. The mixture should be a pale, soft green that reminds you of early spring leaves.

Pour your mixture into your ice cream maker and turn it on according to the manufacturer's directions. Different machines work differently, but most will churn for about thirty minutes total. The mixture will start thin and gradually thicken as it freezes and incorporates air.

About ten minutes into the churning process, once the mixture has started to thicken slightly, add your chocolate chips through the opening in the lid. The machine will distribute them throughout the ice cream as it continues to churn. If you add them too early, they'll sink to the bottom. Too late, and they won't mix in properly.

Continue churning until the ice cream reaches a soft-serve consistency, thick enough that it holds its shape but still creamy and smooth. This typically takes another twenty minutes after adding the chocolate chips.

Transfer your ice cream to an airtight, freezer-safe container. Press a piece of parchment paper directly on the surface to prevent ice crystals from forming. Freeze for at least two hours until firm enough to scoop properly.