Pour the milk into a saucepan and add the mint. Place the pan over medium heat and bring to a low simmer. Immediately remove the pan from the heat and cover. Let sit for 15 minutes.

While the cream is steeping, place the egg yolks and sugar in a medium-sized bowl. Whisk the two together until pale yellow in color.

Ladle some of the milk into the egg mixture and whisk to temper the eggs. Pour the egg mixture into the saucepan and return the pan to a medium heat.

Cook the egg/milk mixture until thick enough to coat the back of a spoon. Remove the pan from the heat.

Place a mixing bowl inside a larger mixing bowl lined with ice. Pour the ice cream mixture into the smaller mixing bowl through a fine mesh strainer. Discard the solids.

Whisk the heavy cream and peppermint extract into ice cream mixture. Whisk until lightly chilled, about 15 minutes.

Pour the mixture into an ice cream maker and process for 30 minutes or until it resembles soft serve. Start adding the chocolate chips to the ice cream a little at a time. Continue until you run out of chocolate chips and they are evenly dispersed throughout the ice cream.

Scoop the finished ice cream out of the ice cream maker into a chilled loaf pan. Using the back of spoon, smooth the ice cream to create an even surface. Wrap the ice cream with plastic wrap and transfer to the freezer. Let set for 4 hours.

Preheat the oven to 325°F.

Sift the flour, cocoa powder, baking powder and salt into a large mixing bowl. Set aside.

Place the butter and sugar in a large stand mixer fitted with a paddle attachment. Cream the butter and sugar together until light and fluffy.

Add the eggs one at a time to the butter/sugar mixture, waiting for each egg to be fully integrated before adding the next one. Once all the eggs are integrated, add the vanilla extract.

Add half of the flour mixture to the butter/egg mixture. Wait until the batter is uniform, then add half of the yogurt. Add the remaining half of the flour mixture, followed by the last of the yogurt.

Turn off the mixer and remove the mixing bowl. Using a rubber spatula, fold the melted chocolate into the batter. Add the peppermint patty pieces and stir until even dispersed.

Pour the batter into an 8x8 inch greased baking pan lined with parchment paper. Transfer the brownies to the oven and bake for 30 minutes.

Let the brownies sit in the pan for 10 minutes before attempting to remove them.

Using the edges of the parchment sling, transfer the brownies to a cooling wrack and let cool for 10 minutes more.

Cut the brownies into 9 pieces while still warm.

Place a warm brownie on a plate or in a bowl. Top the brownie with a scoop of Mint Chocolate Chip Ice Cream and drown them both in hot fudge sauce. You can use homemade or store bought. I used {Smitten Kitchen's recipe|https://smittenkitchen.com/2017/06/best-hot-fudge-sauce/}.