Serves - just yourself if you hide it deeply enough in the freezer :)
450ml double cream
2 sprigs of fresh mint
100g dark chocolate
4 egg yolks
75g caster sugar
In a saucepan, gently heat the milk, cream and mint sprigs until almost boiling. Remove from the heat and set to one side. Finely chop the chocolate and set to one side. Remove the mint sprigs from the milk and discard. Gently heat the infused milk and cream until hot but not boiling. In a mixing bowl, whisk the egg yolks and sugar until pale and mousse-like. Pour the milk mixture in a steady stream over the sugar and yolks, whisking as you do so.
Return the mixture to the pan and coo, stirring all the time, until the mixture thickens. You can check the consistency by dipping a wooden spoon into the mixture then running your finger over the back of the spoon. If your finger leaves a clean trail then the mixture is ready. Remove from the heat and add the chopped chocolate. Stir until the chocolate is melted and fully incorporated. Leave until fully cooled, then make the ice cream according to the instructions of your ice cream maker.
I think I used dark chocolate with a cocoa content that was way too high, I'm also not sure if my mint sprigs were too large, but I was worried about them not infusing enough. Ooops. That said, it's chocolate ice cream, it can't really be bad. It's just rich and you can't eat much - which actually can only be a good thing!