Warm the heavy cream in a small saucepan over medium-low heat until steaming. Do not boil. Remove from heat, add mint, and cover. Let sit at room temperature for at least 2 hours. If desired, you can chill in the fridge overnight.

Strain to remove mint.

In a medium bowl, whisk together the egg yolks and set aside.

Combine the whole milk and sugar in a saucepan over medium-low heat, stirring occasionally to dissolve the sugar. Heat until steaming, do not boil.

Slowly add the milk mixture to egg yolks in a small steady stream, while whisking constantly. Once the mixture is completely combined, return it to the saucepan and place over medium heat.

Cook mixture until thickened, stirring constantly. You want the mixture to coat the back of a spoon.

Remove from heat and pass through a strainer to catch any bits of cooked egg. Stir in heavy cream, mint extract and food coloring, if using. Cover and chill completely in the fridge, at least 3 hours or preferably overnight.

Freeze ice cream in an ice cream machine according to manufacturer's instructions.

In a heatproof bowl, melt the chocolate and oil in 1 minute intervals until smooth (see Notes).

During the last 5 minutes of churning, use a spoon to drizzle the melted chocolate into the ice cream machine. It should harden immediately.

Transfer the ice cream to a bowl or ice cream cream container and freeze for an additional 1-2 hours to harden.