Chocolate shards

1. Line a baking sheet with parchment paper and set aside.
2. Combine chocolate and coconut oil in a microwave-safe bowl. Microwave on half power for 30-second intervals, stirring in between, until fully melted.
3. Pour chocolate on prepared baking sheet and use an offset spatula or spoon to spread into a very thin, even layer. Chill in the refrigerator until firm.
4. Pick up the chocolate slab and break it into a few large pieces. Then gather up the corners of the parchment paper and crush the chocolate into small shards.
5. Store in the freezer until ready to use.

Mint ice cream

1. Whisk sugar and dried milk together in a small bowl. Place cornstarch in another small bowl and whisk in about 1/4 cup milk until smooth. Set aside.
2. Combine the remaining milk, cream, corn syrup, and salt in a large saucepan over medium-high heat. Bring to a boil, stirring often to prevent scorching, and cook at a vigorous boil for 2 minutes. 
3. Reduce to a gentle simmer and whisk in sugar mixture. Cook, whisking, for 2 full minutes. 
4. Whisk in cornstarch mixture and cook another 2- 3 minutes or until it thickens.
5. Transfer to a large bowl. Tear the mint to release the oils then mix into the base. Place bowl in an ice bath and stir to rapidly cool. Cover the surface with plastic wrap and refrigerate overnight. 
6. When ready to freeze the custard, churn it in an ice cream machine according to the manufacturer's instructions. 
7. Strain through a fine mesh sieve, pressing down on mint leaves to squeeze out any cream. Stir in peppermint extract and food coloring, if using.
8.  Churn in an ice cream machine according to the manufacturer's instructions.
9. When ice cream reaches a soft serve consistency, 15- 20 minutes, add chocolate shards and churn until well mixed and chocolate pieces are broken up to desired size. Serve as is or transfer to an airtight container and freeze until firm.