In a small saucepan, whisk 1 cup of the heavy cream and the cocoa powder together over medium heat until well dissolved. Bring the cream to a boil and then let simmer for 30 seconds. Remove from heat and stir in the chocolate until smooth. Add the remaining cream and pour the mixture into a bowl to cool.
In a medium pot, heat the milk, salt and sugar until steaming. In a small bowl, whisk the egg yolks together and slowly incorporate the sugar. Once combined, slowly temper the eggs with the milk mixture.
To temper the eggs, slowly add the steaming milk to the yolk and sugar 2 tablespoons at a time whisking continuously. It's important that you do this slowly and continuously to ensure that the egg yolks do not 'scramble' themselves from the heat.
Once tempered, return the milk and egg yolk mixture to the sauce pan and heat over medium temperature (making sure not to boil). Cooke the mixture until it is thick enough that it coats the back of a wooden spoon and leaves a clear line when running your finger through it.
Using a fine mesh strainer, pour your mixture into the chocolate base prepared earlier and whisk together. Let the ice cream mix come to room temperature and then refrigerate for at least 3 hours until chilled. (Over night is preferred!)
Once chilled, place your ice cream in your ice cream maker and freeze according to manufacturer instructions! Add your fudge brownie pieces and mini chocolate chips once the process is complete and churn for an additional minute. Place the mixture in a freezer-safe container for 1-3 hours to set up, or serve immediately if you prefer a softer ice cream. Enjoy!