First of all you must prepare the ice cream base, which is very simple. Pour into a saucepan cream, milk, sugar and the vanilla bean split in half lengthwise, then stir and bring the mixture just over 85° (before boiling point); quickly move the saucepan inside a bowl with water and ice, to lower the temperature of the cream, then pour the liquid in the ice cream machine and let it do the work for 30 minutes.
When the ice cream is cold and creamy transfer it, with the help of a spoon, in popsicle molds, leveling the cream well to get a smooth and even surface, then enter the ice cream stiks, close the molds, and leave the ice cream in the freezer overnight. Do not overfill the molds, however, because the volume of ice cream may increases slightly while turning solid.
When the ice cream is ready, melt the chocolate in a double boiler with oil, then let it cool to bring it back to room temperature a few minutes, while you pull the ice cream out of the molds (it could help, especially if you have rigid molds, to dip the molds under lukewarm water for a minute).
A caveats on the melted chocolate: the oil is not essential, but will help you to obtain a thin smooth cover, as well as a more uniform color; its like the basi recipe for so called "magic shell".
Dip each ice cream into the melted chocolate, making sure you don't leave holes from which the ice cream could leak: a brush may come handy.
As the ice creams are ready, transfer them one by one to a baking sheet covered with parchment paper in the freezer, where they will remain for a couple of hours.