Place the chocolate in a small saucepan over medium heat.
As the chocolate melts, gradually add the milk, whisking constantly, until smooth.
Remove the chocolate mixture from the heat and let it cool to room temperature.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar into the eggs, a little at a time, then continue whisking until completely blended, about 1 minute more.
Add the cream, vanilla and salt to the egg mixture and whisk to blend.
Pour the chocolate mixture into the cream mixture and blend.
Cover and refrigerate until cold, from 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
Recipe Tips
Variations:Add 1 cup of any of these in after the ice cream stiffens, about 2 minutes before the ice cream is finished churning, then continue to freeze until the ice cream is ready.
Chocolate Almond - chopped and roasted whole almonds (salted or unsalted)