Prepare the products. Separate the yolks from the whites. Proteins can be frozen, in this recipe they will not be needed.
Wash the mint and dry it on a napkin.
Break off the leaves and cut them into thin strips.
Fill the leaves with milk.
Warm up to a hot state, remove from the heat, cover with a lid and leave to infuse for one hour.
After an hour, strain the milk, removing all the leaves and add the spinach. Bring to a boil and cook over low heat for about 5 minutes.
Pour the mixture into a blender and beat until smooth. If the bowl of the blender is plastic, it is necessary to pre-cool the mass to a warm state.
RUB the yolks with sugar with a hand whisk until white. Pour the hot green mass to the yolks, stirring intensively. Put on the fire and cook until slightly thickened, stirring all the time. Do not boil! Then let it cool down.
Beat the cream to soft peaks, then add the mint and spinach cream in parts, continuing to beat.
Pour the finished mass into a container and put it in the freezer. Every 40-50 minutes, take out the container and thoroughly mix the mass with a whisk or mixer at low speed, especially at the walls of the container.
After about 3-4 hours, add the chocolate cut into medium pieces, mix for the last time and put it in the freezer until it freezes completely.
When serving, you can pour melted chocolate and garnish with mint leaves.