Melt chopped chocolate along with heavy cream in a microwave safe bowl in 30 second increments until the chocolate is completely melted. Alternately use a double boiler to melt the chocolate. Set aside and place a fine mesh sieve on the bowl.

In a small saucepan, heat milk, sugar and salt until bubbles start to form around the edges. Turn off the heat and let the mixture cool for 5 minutes.

In the meantime, whisk yolks until creamy. Slowly add the warm milk mixture to the egg yolks, whisking continuously. Add this mixture back into the saucepan, cook on medium flame whisking constantly until the mixture starts to thicken and coats the back of the spoon, about 4-6 minutes.

Remove from heat and pour on to the sieve placed on the chocolate-cream mixture. Mix well and let it chill completely, at least 4-6 hrs, preferably overnight.

Make sure to freeze the ice cream canister and follow manufacturers instructions to churn the ice cream. Serve frozen with the toppings of choice.