• Combine the milk, sugar, 1 cup cream, salt and mint leaves
• When it's hot, remove from heat, cover, and let stand for an hour to infuse the milk.
• After the hour, strain the milk. Make sure you press all the mint down with a spatula to extract as much mint as you can. Throw away the mint leave.
• Then add the remaining cream in to a large bowl

Making the custard

• Reheat the minty milk. While reheating, whisk the egg yolks together in a separate bowl. While whisking constantly, pour a little of the hot ice cream mix to the yolks, then add the milky yolks to the saucepan.
• Stirring constantly, cook until the mixture get thick enough to coat the back of a spoon. (Temp no more than 170ºF (77ºC).
• Strain the mixture into the cream, then stir the mixture over an ice bath until cool.
• Cover and put in the fridge for at least two hours, but I would do overnight
• Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
• While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth.
• When you are just about done making the ice cream, drizzle the chocolate into the ice cream. Stir it well and then, do it again with more chocolate.
• Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.