In a pot add the heavy cream, whole milk, sugar, salt, yolks and vanilla bean and its scrapings and whisk together. Set the pot over medium low heat.

Stir as the custard cooks, the sugar will melt first and gradually the mix will thicken slightly. When the mix starts to steam, and reaches about 170 F, you can remove it from the heat.

Pour it through a fine mesh sieve (to remove any lingering egg bits), add the mint extract and vanilla extract if using and whisk (you can also add the food coloring if using). If you sed a vanilla bean, put it back in the base to let it further flavor the custard. Let it come to room temperature then transfer to the fridge to chill overnight.

Freeze the ice cream machine bowl overnight as well, if using.

The next day, begin melting the chocolate over a double boiler or in the microwave. Stop when it’s almost fully melted and then stir until it’s smooth. Add the coconut oil and stir.

Line a cookie sheet with parchment paper and pour the chocolate over the paper. Smooth into a thin, even layer (keeping all of the chocolate on the paper), then set the pan in the freezer.

Remove the vanilla bean from the mix and give it a quick stir. Churn the custard according to the machine instructions. When there’s about 5 minutes left on the churn, remove the chocolate from the freezer and chop into tiny bits. Add them to the ice cream and let it churn until mixed (if the machine is done churning, mix them in with a wooden spoon or rubber spatula).

Store ice cream in a freezer safe container.