1. Combine 2 cups whole milk and mint leaves in medium saucepan. Heat over medium-high heat until just steaming. Remove from heat and allow to steep for one to two hours.

2. Meanwhile, combine 2 T whole milk with cornstarch in small bowl to make a slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Set both aside.

3. Once steeping is finished, add heavy cream, sugar and corn syrup. Bring to rolling boil over medium-high heat. Reduce heat and simmer for 4-5 minutes. Remove from heat and gradually whisk in cornstarch slurry. Return to heat and boil, stirring constantly, until slightly thickened, about 1 minute. Remove from heat.

4. Strain hot milk mixture into cream cheese, removing mint leaves, and whisk until smooth. Pour mixture into 1-gallon zip-top freezer bag.

5. Fill a large bowl with ice and cold water, and submerge sealed freezer bag in ice bath until cold, approximately 30 minutes.

6. Pour mixture into ice cream maker and freeze according to manufacturer's instructions until partially frozen. Add chocolate chunks and churn until frozen.

7. Pack ice cream in a storage container and place in freezer until hardened.