1. 3 ½ cups Cream Base
2. ½ tsp mint extract
3. 3 drops green food coloring (optional)
4. 4 oz chopped Baker’s chocolate
5. 1 tsp vegetable oil

Chocolate:

1. Chop 4 oz of Bakers chocolate and put it in a microwave safe bowl and add vegetable oil.
2. Microwave in 30 second increments, stirring between each set. 

Ice Cream:

1. In a bowl combine cream base, mint extract, and food coloring if using; whisk to combine. 
2. Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
3. During the last few minutes of churning, pour the melted chocolate in the ice cream in a steady stream. 
4. Turn off the machine and remove the dasher.
5. Fill the ice cream container. 
6. Cover and freeze for 8 hours or overnight.