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1. In a medium saucepan, combine the heavy cream, milk, sugar, vanilla extract, and salt. Bring to a simmer over medium heat, stirring constantly. 2. Remove from heat and let cool for 5 minutes. 3. In a large bowl, beat the egg yolks until thick and pale yellow. 4. Slowly add the hot cream mixture to the egg yolks, whisking constantly. 5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon. 6. Remove from heat and let cool for 5 minutes. 7. Pour the mixture into a shallow pan and place in the freezer for 1 hour. 8. After 1 hour, remove the pan from the freezer and stir the mixture. Repeat this step every 30 minutes for 4 hours, or until the mixture is frozen. 9. Add the chocolate chips and strawberries (if desired) and stir to combine. 10. Place the ice cream in a freezer-safe container and freeze for at least 4 hours, or overnight. Enjoy!
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