Chocolate Ice Cream

1. Melt the chocolate and the butter over a water bath (bain-marie).
2. Put the sugar and the water to boil over low heat. When a thick syrup forms, let it cool slightly.
3. Beat the yolks with a mixer, gradually adding the resulting sugar syrup.
4. Whip the cream as well, then add the beaten yolks to it.
5. Then add the cream to the chocolate and stir until you get a homogeneous mixture.
6. Finally add the pureed mint and stir well.
7. Freeze in the ice cream machine. If you don't have one, pour the mixture into a suitable container and put it in the freezer.
8. Once it has frozen halfway, take out the ice cream, beat it again with a mixer to get a homogeneous mixture, and return it to the freezer.
9. Repeat the procedure once more, then leave it to freeze completely.
10. When it does, take the ice cream out of the freezer and place it in the refrigerator for about 30 minutes.
11. If desired, serve with a decoration of fruit and fresh mint.

Note: The amounts after the slash (/) are for a half dose — half a dose fills one red Danonino tub.