Heat half & half, fresh mint, and sugar in a saucepan until steaming. Remove from heat and let sit for 1 hour, or refrigerate overnight in an airtight container. Reheat mixture. Whisk egg yolks separately.
Slowly add the hot mixture to the yolks, whisking continuously. Return to saucepan, cook until thickened (165°F), and strain into a bowl. Whisk in heavy cream, mint extract, and creme de menthe. Refrigerate overnight.
But since this particular recipe is mint chip ice cream bon bons, I have two chocolatey desserts that will be pure bliss when paired with the indulgent morsels. Try your bon bon ice cream with our double chocolate banana bread