1. Place the milk and sugar into a saucepan and heat gently, dissolving the sugar.
2. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and the green food colouring if you want to use it).
3. Transfer the complete mixture into an ice cream maker and freeze following the manufacturer's instructions BUT remembering to add the grated chocolate as the ice cream begins to thicken.

1. Heat ½ cup cream in saucepan over medium heat, until just about to boil.
2. Finely chop the chocolate and place in bowl.
3. Pour hot cream over chocolate, stir once, cover, and set aside.
4. Whip remaining cream and sugar in the other bowl until they form soft peaks.
5. Stir the chocolate mixture until all is melted and well incorporated, then fold in the cream.
6. Chill for at least 2 hours.

Combine the chocolate, sugar, and 1 quart of the milk and bring the mixture to a boil, stirring constantly. As soon as it comes to a boil remove it from the fire and stir in the second quart of milk. Once the mixture has cooled, make the ice cream following the instructions given by the manufacturer of your ice cream machine.