1/2 (250ml) pint milk
1/2 pint (250ml) double/heavy cream
3oz (75g) caster sugar
5oz (125g) plain chocolate (grated)
1 teaspoon peppermint essence
Optional: two or three drops of green food coloring
Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream and peppermint essence (and the green food coloring if you want to use it).
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.