Whisk sugar and egg yolks in a heat proof bowl, keep aside.

Heat milk in a sauce pan and once foams let it simmer and evaporates to one cup.

Add this hot milk to the egg yolk mixture and keep stirring.

Bring this mixture to heat and cook until it turns custard texture.

Strain it and let the custard comes to room temperature.

Once done do add the heavy cream, vanilla essence, salt and stir it well.

Let this mixture chills in refrigerator for 2 hours at least.

Now assemble the freeze bowl, dasher and drive as per instructions for kitchen aid ice cream maker.

Now pour the mixture in to freeze bowl.

In stir mode continue for 15 to 20 minutes or until desired consistency attained.

During last 1 or 2 minutes of freezing time do add the chocolate chips and store in an air tight container.

Store in freezer for 8 hours at least before serving.

Serve the ice cream with any flavored syrup :-)

Once done with custard do refrigerate till use.

Whip the cream to soft peaks, now gradually add custard mixture, vanilla essence and salt to it.

Keep whipping till soft peaks attained.

Store in freezer for 8 hours at least before serving.