Over medium low heat, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour.

Add the sugar and vanilla while the mixture is still warm.

Add the milk.

Strain out the mint leaves.

Push the mint leaves with a spatula to get out every last drop of mintyness.

Put the ice cream mixture in the fridge for two hours or overnight. It really helps with the freezing in the machine.

Pour the mixture into the ice cream maker. Follow the instructions that came with your ice cream maker. Mine takes about 30-40 minutes to freeze.

In the meantime, melt the chocolate. You could do this using a double boiler, but the microwave is my preferred method of choice to melt chocolate. 30 seconds at 50% power. Take it out and stir. Cook again in 15 second intervals, stirring until melted.

Decorate your container Jackson Pollock style.

Add about a third of the ice cream and drizzle the chocolate all over. The chocolate starts to freeze as soon as it hits the cold ice cream. So be generous with your chocolate drizzling.

Repeat the layers until you are out of ice cream and chocolate.

It is going to be super hard to do this, but you need to put this back in the freezer for another 2 hours or until it is frozen solid.