In a large bow, whisk the egg yolks and ½ a cup of sugar until the mixture has doubled in volume and is pale yellow in color. Set to the side.
In a large pot, warn the milk, heavy cream, and salt over medium low heat. Bring to gentle simmer.
Moving quickly, whisk a small amount of the heated milk into the eggs, about ½ a cup or so. Carefully pour the egg mixture back into the milk/cream mixture. Heat on low until the mixture thickens and coats the back of a spoon. Do not bring to a boil.
Strain the ice cream mixture through a fine mesh sieve into a large container. Add the strawberry base into the ice cream base. Stir to combine. Place in the refrigerator until chilled through, roughly 3 hours or overnight.
Churn the ice cream in your ice cream maker according to factory settings. Halfway through the churning process, sprinkle in the chopped chocolate into the ice cream. Place the churned ice cream into an airtight container and freeze for at least of 2 hours before serving.