Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan.
Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth.
In a medium bowl, beat the egg yolks and the salt until thick.
Gradually add the chocolate mixture.
Beat until well blended and chill for 30 minutes.
Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick.
Cover and store in freeze until ready to serve.