BEAT egg yolks and STIR in milk, sugar and salt in medium saucepan.

COOK over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan.

MELT chocolate and STIR into hot mixture; let STAND until room temperature.

STIR in vanilla and cream.

POUR into freezer can and put dasher in place; cover.

FILL freezer tub with alternating layers of ice and rock salt (do in 1/3 increments).

PLUG in freezer (or if using manual model, CRANK until it turns with difficulty); when unit stops, DRAW off water; REMOVE dasher.

PACK mixture, COVER, and REPACK in ice and rock salt.

Let RIPEN several hours before serving.