Put the mint leaves in a heavy saucepan with the 1 cup of milk and 1 cup of the cream. Heat until just steaming (do not let boil), remove from heat, cover, and let stand for 30 minutes. Reheat the mixture until steaming, remove from heat and let stand for 15 more minutes.

While the mint is infusing, prepare the remaining cream over an ice bath. Pour the remaining 1 cup of cream into a medium size metal bowl, set in ice water over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Strain the milk cream mixture into a separate bowl, pressing against the mint leaves to get the most liquid out. Return the milk cream mixture to the saucepan. Add sugar and salt, heat until just steaming again, stirring until sugar has dissolved.

Whisk the egg yolks in a medium bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.

Return the saucepan to the stove, stirring constantly over medium heat until the mixture thickens and coats the spoon.

Pour the custard through the strainer and stir into the cold cream to stop the cooking.

Chill the mixture thoroughly in the refrigerator for at least a couple of hours or in an ice bath until thoroughly chilled.

Process the mixture in your ice cream maker according to the manufacturer's instructions.

Once the ice cream has been made, gently fold in the finely chopped chocolate.

Put in an airtight container and place in the freezer for at least an hour, preferably several hours.