Add the milk, sugar, 1 cup of the heavy cream and the salt to a medium saucepan. Set the pan over medium heat and cook until the sugar has dissolved and the mixture is warmed through. Add in the mint leaves and mix to combine, making sure that the leaves are immersed in the mixture. Remove from the heat, cover and let steep at room temperature for 1 hour.

Set a fine mesh sieve over a medium bowl. Pour the mint mixture through the sieve, pressing on the leaves to extract as much flavor as possible. Discard the leaves and then return the mixture to the saucepan. Rewarm the mixture over medium heat.

Meanwhile, add the remaining 1 cup heavy cream to a large bowl. Set the fine mesh sieve on top and set aside.

In another medium bowl, add the egg yolks and whisk until smooth. Slowly pour the warmed mint mixture into the egg yolks, whisking constantly. Add this egg yolk mixture back to the saucepan. Set over medium heat and cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens and coats the back of a spatula (using an instant-read thermometer, it should be right around 170ºF).

Remove from the heat and pour through the sieve into the bowl with the cream. Add in the food coloring (if using) and stir to combine.

Let the mixture cool slightly then cover and refrigerate until thoroughly chilled.

Freeze the mixture in an ice cream maker according to the manufacturer’s directions. After the mixture is finished churning, gently fold in the chocolate chips.