Infuse Milk Mixture: In a medium saucepan, combine whole milk, granulated sugar, and one cup of heavy cream. Warm the mixture over medium heat until tiny bubbles form around the edges, about 5-7 minutes. Remove from heat, add fresh mint leaves, cover, and steep for 1-2 hours.

Prepare Egg Yolks: Whisk egg yolks in a medium bowl until smooth and slightly thickened, about 1-2 minutes.

Temper Eggs: Reheat the mint-infused milk mixture gently on low heat. Gradually ladle about one-third of the warm milk into the bowl with the whisked egg yolks while whisking continuously.

Cook Custard: Return the egg mixture to the saucepan with the remaining milk. Cook on low heat, stirring constantly, for about 5-8 minutes until thickened.

Strain Mixture: Remove from heat and strain the mixture through a fine mesh sieve into a large bowl. Stir in the remaining heavy cream.

Chill Custard: Cover with plastic wrap directly on the surface and refrigerate until completely cold, ideally overnight.

Churn: Pour the chilled custard into an ice cream maker and churn for about 20-25 minutes.

Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4-6 hours before serving.