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1. Combine the cream, milk and sugar in a heavy saucepan (2 quarts or larger), and bring to a simmer over medium heat. Turn off the heat, stir in the mint leaves (tear in pieces if they are large) and set aside for 1 hour.
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2. Return the cream to a simmer. Set a fine-meshed strainer over a bowl and strain the cream, pressing on the leaves with the back of a wooden spoon to extract every drop of minty goodness.
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3. In a separate bowl, beat the egg yolks with a whisk. Set the bowl on top of a damp paper towel or dishcloth to stabilize it, and gradually pour in the hot liquid (about 1/4 cup at a time) whisking constantly. When about half of the hot cream has been added, return it to the saucepan with the remaining cream.
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4. Stir the custard constantly over medium-low heat until it coats the back of a spoon, about 160u00b0 on an instant read thermometer. Strain the mixture (again) into a bowl to catch any little bits of egg that may have solidified. Refrigerate until very cold, 4 to 6 hours or overnight.
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5. Line a small, flat pan with parchment or waxed paper. Make sure it will fit into your freezer.
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6. Melt the chocolate over a pan of simmering water. Pour it onto the paper-lined tray and spread it in a thin layer. Freeze until firm and brittle.
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7. Churn the ice cream mix in an ice cream maker according to directions.
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8. Just before the ice cream is ready to be packed into a storage container, remove the chocolate from the freezer. Break it into pieces with your hands and then roll it up in the paper and crumple it to break it some more. If it becomes soft, return it to the freezer for a few minutes. Add it to the ice cream and churn it for about 1 minute, until the chips are mixed into the ice cream. Freeze for several hours until the ice cream is firm enough to scoop.
