1. In a saucepan combine heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture becomes warm but not boiling.

2. In a separate bowl whisk egg yolks until pale and slightly thickened.

3. Slowly add a small amount of the warm cream mixture into the yolks while whisking to temper them.

4. Pour the tempered yolk mixture back into the saucepan.

5. Cook over low heat while stirring constantly until the custard thickens and coats the back of a spoon.

6. Remove from heat and stir in vanilla extract and salt.

7. Allow the mixture to cool slightly, then cover and refrigerate for at least four hours or overnight.

8. Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency forms.

9. Add chocolate chunks or chips during the final two to three minutes of churning.

10. Transfer the ice cream to a freezer-safe airtight container.

11. Press plastic wrap directly onto the surface and freeze for at least four hours until firm.

12. Scoop and serve once fully frozen.