Combine cream, milk, sugar, and the salt in a medium sized saucepan and bring to a simmer.
Put the egg yolks in a medium mixing bowl and whisk to combine. While whisking constantly, slowly pour the hot cream from Step 1 into the yolks. Transfer back into the saucepan and continue to cook for a minute or two until slightly thickened and temperature reaches 175°–180° F. Strain through a fine sieve into a 4-cup glass measuring cup or bowl. Stir in the vanilla.
Put chopped chocolate in a medium bowl. Pour just enough of the hot cream over the chocolate to cover it. Stir with a spatula until melted and the mixture is smooth. Gradually add the rest of the cream, stirring until blended and smooth. Transfer back into the glass measuring cup and refrigerate until cool, overnight for best results.
Freeze according to the instructions for your ice cream maker.