In a medium saucepan, over medium-low heat, combine 1-cup of the heavy cream, whole milk, granulated sugar, salt, and mint, stirring occasionally, until the sugar dissolves and mixture is hot and steaming. Do not bring to a boil. Remove from heat, cover and let stand for 1 hour. Using a mesh strainer, remove and discard the mint. Note: Make sure to press the leaves to get all of the minty goodness from the leaves. Return the cream mixture to sauce pan and re-warm over medium-low heat.
In a large mixing bowl, add the remaining heavy cream and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. In a thin stream, whisk in about 1-cup of the re-warmed cream mixture to the mixture into the egg yolks. Add egg yolk mixture to heated cream mixture. Increase heat to medium, cook mixture, stirring constantly, until the mixture thickens and coats the back of a spatula.
Pour the mixture through strainer into large mixing bowl containing remaining heavy cream. Stir to combine. Add vanilla and food coloring, if desired, and stir over an ice bath until cooled. Refrigerate thoroughly, up to overnight.
Pour mixture into ice cream maker, and freeze according to manufacturer's directions. Once the ice cream reaches soft-serve consistency, add in mini chocolate chips, and stir to combine. Cover and store in freezer until firm. Serve in chilled bowls. Makes about 1 quart.