Finely chop mint leaves; an easy way to do this is to add the milk and mint leaves together in a blender and allow the blender to do the work for you.
Place milk and mint in a medium saucepan, bring to a simmer, then remove from heat and cover for 30 minutes.
Mix the cream into the milk and mint mixture and set aside.
Place egg yolks and sugar in a large bowl and whisk for 3 minutes.
Gradually beat the milk mixture in with the eggs, and then transfer back into the saucepan.
Cook over medium heat, stirring constantly, until the custard thickens. Do not boil.
Strain the custard into a clean bowl. Cover with saran wrap and place in refrigerator until cool.
Once cold, transfer to an ice cream maker and follow your manufacturer's instructions. If you do not have an ice cream maker, you can place mixture in freezer. Then you must remove the mixture every 20 mins and beat well with a wooden spoon to break up any ice particles.