In a pot combine the cream, milk, and mint leaves. Warm this mixture over medium high heat until it barely comes to a simmer, about 5 minutes. While waiting, combine the egg yolks, sugar and salt in a heat proof bowl. Whisk like you have never whisked before until the mixture turns a pale yellow and doubles in volume... roughly 2 minutes.

Remove the cream mixture from the stove and while whisking, pour about 1 cup of the cream mixture into the egg mixture. Then put the egg cream mixture back into the saucepan and place over medium heat and stir with a wooden spoon until the mixture gets thick and custardy. BEWARE - don't let it come to a boil.

Ok... next we need to set up an ice bath. Pour the custard through a sieve into a bowl to remove the mint leaves. Place the bowl in the ice bath. Add the food coloring. Refrigerate for about 2 hours until cold.

Once cool, remove from the fridge and pour that bowl of custardy goodness into your ice cream machine and let it work its magic. About 3 minutes before it is done add the chocolate flecks! Then take all that ice cream and put it into a freezer safe container and freeze for at least 2 hours before digging in! (I ate a bit right out of the machine... I couldn't wait... it was just to make sure the ice cream was edible... and that I wouldn't poison anyone...duh)

Then all you need to do is scoop a few scoops onto the bottom cooking, place the top cookie on top (obviously), use both hands to handle this masterpiece and take a big, cold, delicious, creamy bite!