1. Place 1/2 cup heavy whipping cream, chopped semi sweet and unsweetened chocolate in a small saucepan.  Heat over medium low heat until chocolate melts.  Set aside melted chocolate. Reserve while making remaining mixture.
2. In custard cup, mix sugar and dry cocoa together, set aside.
3. In large mixing bowl of stand mixer fitted with wire whisk, add egg yolks.  Beat on low speed mix eggs one minute, gradually add sugar and cocoa mixture until well blended and thickened.
4. Continue mixing and add reserved melted chocolate to the egg mixture.  Add 1 cup half & half, mix until well blended.
5. Return this mixture to a medium saucepan, stir constantly over medium heat until small bubbles form around the edge of the pan and mixture is steamy. Do not boil.
6. Transfer this mixture into a large bowl for storing in refrigerator, add vanilla and salt.  Cover and chill 8 hours or up to 24 hours.

Make Chocolate Chards: Melt dark chocolate wafers or chocolate chips in microwave at 10-second intervals until melted and smooth. On 5” x 8” piece of parchment paper, spread melted chocolate on paper in thin layer. Roll one end of parchment with chocolate like a jellyroll. Place parchment roll in freezer to harden 15 minutes. When ready to serve ice cream, unroll chocolate log and pick up chards to position on top of ice cream in individual serving dishes.

Churning Ice Cream:  Follow instructions with your respective ice cream maker. Churning the cream at least 10-15 minutes or until desired consistency, adding additional chocolate pieces or bars if desired.  Immediately transfer ice cream into freezing container and freeze to solidify or spoon into serving dishes.