Step 1

Bring the milk to a simmer in a saucepan with the mint, turn off heat and set aside.

Step 2

Mix the sugar and egg yolks in a bowl, pour over the warm mint-infused milk and combine well. Return to the pan and cook over a low heat, stirring constantly, until the mixture forms a thick custard. Set aside to cool completely.

Step 3

Lightly whip the double cream and fold into the mint custard with the food colouring (if using). Pour into an ice-cream maker and churn until just starting to freeze, then add the chocolate. Continue to churn until frozen. Transfer to a container and freeze until needed.

Step 4

Serve with sprigs of fresh mint, if desired.