Step 1 Gently whisk the egg yolks. Add three-fourths cup plus 2 teaspoons of the sugar.
Step 2 In a large saucepan over medium heat, place the remaining sugar, the milk and cream. Stirring the mixture with a wooden spoon, heat just until the liquid is hot, just under a simmer, about 4 minutes.
Step 3Add some of the hot cream mixture into the egg mixture, whisking to temper. Pour the egg mixture into the milk and cream. Add the fresh mint. Cook over medium heat, stirring constantly, until the custard just coats the wooden spoon, about 5 minutes.
Step 4Strain the custard, press the mint against the wall of the strainer to extract some of the green color. Let cool over an ice bath. Freeze in an ice cream maker according to instructions. Makes 5 cups.