2) Put the cream, vanilla pod, vanilla seeds and 50g sugar into a saucepan over a low heat. Stir well, and simmer gently, until the chocolate is melted.
3) Remove the pan from the heat and add the contents to the egg yolk mixture a little at a time, stirring constantly. Return the mixture to the pan, and stir until thickened, taking care not to let the mixture overheat. Remove from the heat.
4) Strain mixture into a clean bowl set over ice, and place the bowl into the refrigerator for at least 45 minutes. Once cooled, fold in the chocolate chips.
5) Churn in an ice cream maker for 20 minutes until it reaches a soft-serve consistency.