Chop the mint and place in a glass bowl. Add the cream and stir until blended. Cover and steep in the refrigerator overnight.
Strain the mint mixture through a sieve into a clean bowl, pressing on the mint to extract all the liquid. Discard the mint. Stir the sugar, salt and chocolate into the cream and mix well with a rubber spatula. Transfer to an ice cream freezer and freeze according to manufacturer’s directions.
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