In a saucepan, combine cream and milk. Add chopped mint leaves. Heat to a boil. Remove from heat. Cover. Let stand for about 15 minutes.
In a bowl, beat egg yolks and sugar until light and fluffy. Strain the cream mixture and heat to a boil again. Pour cream mixture over egg-sugar mixture. Place bowl in a pan of hot water. Whisk until mixture is thick and creamy, about 10 minutes.
Optional: Add food coloring.
Remove bowl from hot water.
Freeze ice cream in an ice cream maker for about 25 minutes or until thick.
Transfer ice cream to another bowl and keep in the freezer until ready to serve. Scoop out ice cream into individual serving bowls. Garnish with whipped cream, grated chocolate, and fresh mint leaves.