In a mixing bowl, combine the half-and-half and granulated sugar, whisking until the sugar has fully dissolved.

Stir in the heavy cream, vanilla extract, mint extract, and sea salt, and whisk until well combined.

Pour the combined mixture into your ice cream maker and churn according to manufacturer’s instructions.

After 20 minutes of churning, add the finely chopped semisweet chocolate and churn for an additional 5-7 minutes.

Transfer the ice cream into a freezer-safe container and press plastic wrap onto the surface.

Freeze for at least 4 hours or until desired firmness is reached.