1 1/2 cups half and half
6 egg yolks
2/3 cup white sugar (divided in half)
pinch of salt
1 1/2 cups heavy cream
1 cup mint leaves, coarsely chopped
1 cup bittersweet chocolate shavings (easy to do with a vegetable peeler)
Whisk together half and half, yolks, 1/2 of the sugar (1/3 cup), and salt. Set aside.
Prepare an ice water bath. Place a fine strainer over a medium-sized bowl. Immerse bottom of bowl in a larger bowl filled with ice and water. Set aside.
In a saucepan over medium heat, whisk together other 1/2 of sugar (1/3 cup), cream, and mint leaves. Turn off heat just as it starts to boil. Slowly whisk into half and half/egg mixture.
Pour back into the pot and cook on medium heat. Stir the whole time with a wooden spoon until it thickens slightly. It's done when you drag your finger across the back of the wooden spoon and it leaves a trail.
Pour mixture through the strainer into the bowl that's over the ice bath. Leave bowl in the ice bath until the custard is cool. Stir every 10 minutes or so. Place saran wrap on top surface of custard to prevent a skin from forming. Refrigerate custard for several hours.
Place chocolate shavings in freezer.
Churn in ice cream machine according to manufacturer's directions. Add chocolate shavings just to mix (a minute or so before it's done churning). Freeze for a few hours before serving.