Homemade Mint Chocolate Chip Ice Cream

In a large bowl, whisk together the milk, sugar, and salt 'til the sugar dissolves, about 1-2 minutes.
Whisk in the heavy cream, vanilla extract, mint extract, and green food coloring.
Turn on the ice cream freezer, and pour the mixture into the pre-frozen freezer bowl with the churn paddle in place.
Place the cover on top, and let the mixture freeze 'til it thickens, about 20-25 minutes.
Meanwhile, add the chocolate chips to a microwave-safe bowl, and microwave in 30-second intervals, stirring well between each one, 'til the chocolate is melted and smooth.
Once the chocolate is melted, let the chocolate sit on the counter for about 5 minutes, stirring occasionally. You want the chocolate to be thin and pourable, but no longer steaming or hot to the touch. (If it's too warm, it'll melt the ice cream and clump rather than shatter in the next step.)
Pour the chocolate into a squeeze bottle. In the last 2-3 minutes of freezing, squeeze the chocolate in a slow, thin, steady stream directly into the churning ice cream. The cold cream will grab the chocolate, and the paddle will break it or shatter it into shards, and it'll distribute evenly throughout the ice cream.
Turn off the machine, and scoop the soft-serve ice cream into airtight containers; place in the freezer for 3-4 hours, or overnight, to firm up more. Serve when ready.