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1
Line a baking sheet with wax paper.
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2
Chop chocolate.
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3
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
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4
Remove top of double boiler or bowl from heat and cool chocolate.
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5
Chop mints (largest pieces should be about 1/4 inch) and stir into chocolate.
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6
Spread chocolate mixture 1/4 inch thick on wax-paper-lined baking sheet.
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7
Chill chocolate mixture until firm, about 30 minutes.
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8
Coarsely chop chocolate mixture and chill, wrapped in plastic wrap.
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9
Chocolate chunks may be made 1 week ahead and chilled.
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10
In a heavy saucepan whisk together cream, milk, cornstarch, and salt until smooth and add mints.
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11
Bring mixture to a boil over moderate heat, stirring constantly, and simmer, stirring constantly, 1 minute, or until mints are dissolved and mixture is thickened.
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12
Pour mixture through a sieve into a bowl and cool.
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13
Stir in extract and, if using clear mints, food coloring.
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14
Chill mixture, its surface covered with plastic wrap, at least 3 hours, or until cold, and up to 1 day.
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15
Freeze mixture in an ice-cream maker.
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16
Transfer ice cream to a bowl and fold in chilled chocolate chunks.
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17
Transfer ice cream to an airtight container and put in freezer to harden.
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18
Ice cream may be made 1 week ahead.
