Fill a large bowl with ice water and set it aside.
In a small saucepan, whisk together the egg yolks, corn
syrup, and sugar until the mixture is fully combined and the sugar is
dissolved. Do not do this over heat.
Whisk in the milk and heavy cream.
Place the pan over medium heat. Cook, stirring constantly with a rubber spatula, until the temperature reaches 74°C to 80°C on an instant-read thermometer.
Remove the pan from the heat and pour the base into a clean
CREAMi Pint. Carefully place the container in the prepared ice water bath,
making sure the water doesn't spill into the base.
Once the mixture has completely cooled, pour the base into a
blender and add the spinach, peas, and mint extract. Blend on high for 30
seconds. Strain the base through a fine-mesh strainer back into the CREAMi
Pint. Place the storage lid on the container and freeze for 24 hours.
Remove the pint from the freezer and take off the lid. Place
the pint in the outer bowl of your Ninja CREAMi, install the Creamerizer Paddle
in the outer bowl lid, and lock the lid assembly onto the outer bowl. Place the
bowl assembly on the motor base, and twist the handle to the right to raise the
platform and lock it in place. Select the Ice Cream function.
Once the machine has finished processing, remove the lid
from the pint container. With a spoon, create a 1%-inch-wide hole that reaches
the bottom of the pint. During this process, it is okay if your treat reaches
above the Max Fill line. Add the chocolate chips to the hole in the pint,
replace the lid, and select the Mix-In function.
Once the machine has finished processing, remove the ice
cream from the pint. Serve immediately.
