Mix cream, milk and vanilla bean seeds together and scald. Whisk yolks and sugar together. Temper eggs with hot milk/cream. Return mixture to stove and cook over med. heat, stirring constantly until it reaches a temperature of 178°F. Immediately place mixture in an ice bath and stir until cool. Stir in mint. Chill at least 4 hours. Churn in an ice cream machine, as per manufacturer’s instructions. Freeze overnight and scoop out small balls of ice cream, place a stick in them and freeze again for about 2 hours. Melt chocolate and butter together in the microwave in a deep, narrow microwave-safe dish. Dip each ice cream ball in the melted chocolate, sprinkle with nuts, and place on a parchment-lined pan in the freezer briefly until the chocolate sets. Makes 24.