Place the milk, mint, cloves, cinnamon, vanilla extract and cardamom into a heavy bottomed sauce pan

Bring up to blood temperature over a medium temperature

Place the egg yolks and honey into a mixing bowl and whisk until at the ribbon stage

Strain the milk and temper your eggs

Add the anglaise back into the saucepan with the chocolate

Stir with a wooden spoon until the chocolate has melted and the anglaise has thickened

Pour the cream into a large jug and add the anglaise

Mix to combine and set aside to cool

Cover with cling film and place into the refrigerator overnight

Churn as per your ice cream machine manufacturer's' instructions

Freeze for at least 6 hours before serving