For the ice cream, heat milk in a pot, but do not boil. Mix the egg yolks and 75 g sugar in a metal bowl with the whisks of the mixer in a hot water bath until creamy. Add the milk bit by bit while stirring.
Whip the mixture at low heat for 20-25 minutes until thick and creamy. (Attention! Do not bring to the boil or it will curdle.) Remove the cream from the stove. Stir in peppermint syrup and very little food colouring.
Whip 200 g cream until stiff. Roughly chop the chocolate. Fold both into the cream. Line a box form (approx. 1 1⁄4 l content) with baking paper. Pour cream into the tin, smooth it down and cover with foil.
Freeze for at least 6 hours, preferably overnight.
For the sauce 1⁄8 l water with 100 g sugar and 1 pinch of salt in a pot briefly bring to the boil. Stir in cocoa. Simmer for about 5 minutes, stirring constantly. Let it cool down.
Remove the ice cream from the mould about 10 minutes before serving. In the meantime, whip 100 g cream until stiff. Cut ice cream into 8-10 pieces and serve with cream and sauce.