3 Tbsp. fresh mint, chopped (or 1 tsp. mint extract, but fresh mint is better)
3 1/2 oz. dark chocolate, broken
2 oz. milk chocolate, broken
1 Tbsp. caster sugar
Place the cream and mint in a small pan. Stir over low heat until the cream is almost boiling. Cool slightly. Add the chocolate to the cream. Stir over low heat until the chocolate has melted and the mixture is smooth. If you are using the mint extract, then the first step is to add the chocolate to the cream...
Whisk the eggs and sugar in a small bowl until creamy. Gradually add the warm chocolate mixture through a strainer (if you're using fresh mint). Discard the mint. Whisk until well combined and then cool.
Freeze the mixture in an ice cream machine according to the manufacturer's instructions. If you do not have an ice cream machine (like us), freeze in a metal container until just firm around the edges. Remove from the freezer and beat for 1 minute. Return to the freezer and freeze overnight.
Ice cream can be stored in the freezer for up to 3 weeks (but it won't last that long!).
From 1000 Best Recipes