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1
In medium saucepan, bring cream and chopped mint to a simmer.
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2
Turn off heat, and let steep 5 minutes.
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3
Strain out mint, and return cream to saucepan.
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4
Add 3/4 cup sugar to cream, and bring to a simmer.
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5
Whisk together egg yolks and remaining sugar.
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6
Remove cream from heat, and add a little to egg mixture to warm, stirring constantly to keep yolks from cooking.
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7
Pour egg mixture into cream, stirring constantly.
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8
Return custard to heat, and cook over low heat, stirring constantly with a wooden spoon, until mixture thickens enough to coat back of spoon.
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9
Remove from heat, and pour into bowl.
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10
Cool completely.
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11
Strain custard, then chill until thoroughly cold, at least 4 hours.
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12
Meanwhile, prepare mint chips.
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13
Melt chocolate in top of double boiler over simmering water.
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14
Cool slightly.
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15
Lay a 12-by-24-inch sheet of parchment paper on a work surface.
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16
Pour melted chocolate onto parchment, spreading evenly to cover entire surface.
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17
Lay mint leaves onto chocolate until half the surface is covered, being careful not to overlap.
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18
Lift parchment, and lay plain chocolate over mint-covered chocolate to cover.
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19
Place in refrigerator for 20 minutes to set.
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20
Remove chocolate from refrigerator, and peel off parchment.
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21
Break chocolate into large pieces, and then roughly chop.
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22
Refrigerate until needed.
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23
Freeze ice cream mixture in an ice cream maker, following manufacturer's instructions.
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24
Using a spatula, fold in chocolate mint chips by hand.
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25
Place in freezer for at least 2 hours before serving.
