In a medium pot, heat cream and unsweetened cocoa over medium heat, whisking until well combined.
When edges begin to bubble, remove from heat and add chocolate chips.
Let them sit for a few minutes to melt, then stir until smooth.
Whisk in one cup of milk. Pour mixture into a large bowl and set aside.
Heat remaining cup of milk, sugar, and salt in a medium pot over medium heat, stirring until combined.
While that continues to heat, separate 5 eggs, discarding whites. Whisk yolks.
Pour all the eggs back into the warm milk, whisking well.
Continue to heat mixture until it starts to thicken. When it's thick enough to coat a metal spoon, remove from heat and pour milk/egg mixture over the chocolate mixture.
Add vanilla and stir until completely combined.
Cover mixture and chill in the fridge for 5-6 hours until cold.
Freeze according to ice cream maker instructions.
