In a small saucepan over medium heat, warm the milk, sugar, 1 cup of cream and salt until steaming. Add the mint leaves and stir until they are completely immersed in the liquid. Cover and steep for 1 hour.

Strain the mint-infused mixture through a mesh strainer into a medium saucepan. Using a rubber spatula, press firmly on the mint leaves to extract all their flavor, then discard them. Pour the remaining cup of cream into a large bowl, preferably one with a pour spout, and set the strainer on top.

Rewarm the mint-infused liquid over medium heat until steaming. Meanwhile, in a medium bowl, whisk together egg yolks. Gradually pour the liquid over the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (or spatula). Pour the mixture through the strainer to remove any bits of egg that may have formed.

Stir into the cream until incorporated. Place in an ice bath until cool, then chill completely in the refrigerator. Freeze in an ice cream maker according to manufacturer’s directions.

To make the chocolate flakes, melt chocolate in a microwave-safe measuring cup with a pour spout. Drizzle a very thin stream of chocolate into the ice cream maker as it is nearing the final stages of churning. Alternately, remove the ice cream from the machine and drizzle chocolate over while layering ice cream in the storage container, stirring to break any large chunks.