This recipe will use every available pot in your kitchen- but, I daresay the result is worth the mess.
Combine in heavy saucepan over low heat:
2 cups heavy cream (Trickling Springs is SOOO good...)
2/3 cup milk
one vanilla bean
1/2 cup of fresh chocolate mint or peppermint leaves, coarsely chopped
Cook, stirring constantly, over low heat for 15 minutes
strain out the mint leaves and return cream mixture to pot.
Combine well in separate mixing bowl:
1/2 cup sugar
3/4 cup cocoa
Add in 1 cup of the milk mixture, stirring until fully incorporated.
Add the eggy mixture back into the saucepan with the remaining cream mixture.
1 3.5 oz of your favorite semi- sweet chocolate bars- finely chopped (I like Green and Black's 70 % cacao)
Cook, stirring over low heat until chocolate is melted.
Chill completely, then follow your ice cream maker's instructions to freeze.