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1
In a heavy 2-quart saucepan over medium heat, combine the milk, 1 cup of the cream and the mint leaves.
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2
Cook until bubbles form around the edges of the pan, about 5 minutes.
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3
Remove from the heat and let stand for 20 minutes to steep.
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4
Meanwhile, in a bowl, combine the egg yolks, sugar, salt and the remaining 1⁄2 cup cream and whisk until smooth.
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5
Gradually whisk about 1⁄2 cup of the warm milk mixture into the egg mixture until smooth.
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6
Pour the egg mixture back into the pan.
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7
Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes.
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8
Do not allow the custard to boil.
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9
Strain through a fine-mesh sieve into a bowl, pressing on the mint with the back of the spoon.
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10
Stir in the food colorings.
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11
Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool.
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12
Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.
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13
Refrigerate until chilled, at least 3 hours or up to 24 hours.
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14
About 1 hour before freezing the ice cream, in the top of a double boiler over barely simmering water, melt the chocolate, stirring until it is melted.
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15
Then stir in the oil.
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16
Transfer to a small pitcher and let cool to room temperature.
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17
Transfer the custard to an ice cream maker and freeze according to the manufacturers instructions.
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18
When nearly frozen and the consistency of thick whipped cream, add the chocolate while the machine is churning or stop the machine temporarily, add the chocolate and restart to mix.
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19
Transfer the ice cream to a freezer-safe container.
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20
Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
