Wash the egg and scald it for about 10 seconds in boiling water.

Then break it, separate the yolk from the white, and place them in two containers (use the white in another meal). Place the yolk in a blender container and add sweetener and optionally a little green food coloring. Whip for several minutes until you get a fluffy mass. Towards the end, pour milk into the yolk, still whipping.

Transfer the egg mixture to a saucepan. Set on low heat and heat for a while until it thickens slightly. Stir all the time. Then set aside to cool.

Wash, dry and finely chop the mint leaves. Finely chop the chocolate.

In a blender container, place the cream (remember to take it out of the refrigerator just before whipping, because if it is warm, it can curdle more easily). Whip the cream until stiff.

In a bowl, combine the cooled egg mixture, whipped cream, mint, and chocolate. Mix thoroughly but gently.

Transfer to a convenient freezing container and put in the freezer for about 6-7 hours. Stir the ice cream occasionally (preferably every 30-50 minutes) to achieve a creamy consistency.

Transfer to a convenient dish.