In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk over medium-low heat. Stir gently until small bubbles form around the edges, about 5 minutes.

In a mixing bowl, whisk together 4 egg yolks and 3/4 cup of sugar until pale and thick, about 2 minutes.

Gradually pour the hot cream mixture into the egg yolk and sugar blend while whisking continuously.

Return the custard to the saucepan and cook over medium-low heat, stirring constantly, for about 5 to 7 minutes, until thickened.

Remove from heat, stir in 1 teaspoon of vanilla extract and a pinch of salt. Strain through a sieve into a bowl, cover with plastic wrap, and refrigerate for at least 4 hours.

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions, adding 1 cup of chocolate chips during the last 5 minutes.

Transfer the churned ice cream into an airtight container, layer with melted chocolate if desired, seal, and freeze for at least 4 hours.