Heat milk, 1 Cup. cream, sugar, and salt in a saucepan over medium heat, stirring to dissolve sugar. When the sugar has dissolved and cream is warm to hot, add mint leaves, stir and remove from heat. Cover and let stand for an hour. Then strain the cream, squeezing out the mint leaves as much liquid and flavor. Return cream to saucepan and heat again until hot.

Separately, whip the egg yolks until light in color and creamy. Not stopping whipping, a thin stream pour into them about a third of the hot cream, then pour the egg mixture into the pan the remaining butter and cook over medium heat until thick (do not boil). Strain the resulting cream (I didn't) and add the remaining cream. Cool the cream to room temperature.

If you have a freezer, remove the future of the ice cream in the refrigerator to fully cool and then prepare in ice cream maker according to the manufacturer's instructions. If no ice cream, place ice cream in the freezer (faster just freezes in a metal container), covered with foil, for a couple of hours or until you seize on the edges. Then divide the resulting crystals metal spoon, immersion blender or with a mixer. Repeat this process 2-3 more times. Thus you will prevent the formation of crystals and the result is soft, smooth ice cream.

When ice cream is ready (if you make without ice cream maker, then after the last mixing), melt the chocolate in a water bath or in the microwave (1 min on medium power, then stir and repeat, if necessary). Put the part in a container of ice cream, drizzle with chocolate, repeat until ice cream and chocolate. Put in the freezer.