Heat the base

• Combine milk, cream, and half of the sugar in a saucepan.
• Heat over medium heat until just simmering, stirring to dissolve the sugar.

Prepare the custard

• In a bowl, whisk the egg yolks with the remaining sugar until smooth.
• Temper the egg mixture by slowly adding a ladle of the hot milk mixture while whisking.
• Return the mixture to the saucepan and cook over low heat, stirring, until it thickens and coats the back of a spoon.

Add mint and chocolate

• Stir in the chopped fresh mint and melted dark chocolate until fully incorporated.

Chill the mixture

• Transfer the custard to a container and let it cool to room temperature.
• Cover and refrigerate for at least 2 hours.

Churn the gelato

• Pour the chilled mixture into an ice cream maker.
• Churn for about 25 minutes until the gelato is smooth and thick.

Serve

• Scoop the gelato into bowls and enjoy immediately, or freeze for a firmer texture.