In a large bowl, whisk the eggs and sugar until pale yellow.

In a medium saucepan over medium heat, heat the cream and milk until edges just begin to bubble.

Slowly, pour the hot cream into the egg mixture, whisking the entire time.

Return to the saucepan and cook over medium heat until it registers 170 F on a candy thermometer or coats the back of a spoon.

Remove from heat and whisk in the creme de menthe.

Pour into a large bowl, cover, and cool completely in fridge at least 6 hours.

Process the mixture according to your ice cream maker’s directions, adding the chopped mint chocolates during the last few minutes of churning.

Transfer to an airtight container and freeze over night.