Place the chocolate in a heat resistant or microwave safe bowl or cup and microwave for 30 seconds a few times, in intervals, mixing with a fork in between each time until the chocolate is completely melted.
Put a medium size pot on the stove over meadium heat and put the milk, whipping cream and cocoa powder and mix using a hand whisk for about 3 to 4 minutes until it boils.
Apart from this, in a bowl, place the egg yolks, vanilla extract and salt and beat with an electric mixer for 4 minutes until the mixture is fluffy and forms a thick ribbon when you lift the paddle (this means the batter is lighter in color, has grown and it is now dense enough to form a ribbon).
While stiring non stop, carefully add the hot milk mixture to the egg yolk bowl little by little for the egg yolks to temper.
Pour the mixture again into the bowl where the milk was and add in the melted chocolate. Mix well using a rubber spatula or wooden spoon for 4 to 5 minutes until the mixture thickens, it is important, however, to not let it boil.
Take off of the heat, place it in a bowl and cover it with kitchen plastic wrap making sure it touches the surface so it doesn't form a crust. Freeze for 3 hours.
Once the mixture is cold but not really frozen place it in a clean bowl and beat with an electric mixer for 4 to 5 minutes until it gets softer and creamier, like an ice cream consistency.
Place the ice cream in a tupperware or container with a lid and freeze for at least 5 hours or overnight. Once this time has passed you can serve the ice cream.