Separate eggs, adding the whites to the bowl of an electric stand mixer fitted with the whisk attachment and the yolks to a separate heat-safe bowl (such as metal or glass).

Add cream of tartar to the whites. Beat on high speed, slowly adding 1 cup sugar, until stiff peaks form. Set aside.

To the yolks, add mint extract, vanilla extract, oil, water, and the remaining half a cup sugar.

Bring a small pot of water to a boil, then reduce heat to a simmer.

Place the bowl containing the yolk mixture on the pot, over the simmering water. Stir about five minutes to temper the yolks. The ingredients will combine evenly and turn a lighter shade of yellow.

Gently fold tempered yolks and food coloring into the beaten whites. Add chocolate chips and gently fold in those, too.

Using a spatula, gently transfer the mousse to the loaf pan.

Freeze at least five hours. Do not remove from the freezer more than five minutes before serving.