In a medium saucepan over medium heat, combine the milk, cream, sugar, corn syrup, vanilla and salt. Once the mixture starts to bubble, remove from heat.
In a medium bowl, add the beaten egg yolks. Use a ladle to slowly pour a small stream of the milk mixture into the bowl while whisking continuously (slowly… you don’t want the eggs to cook and become scrambled eggs!) Continue until half of the milk mixture has been added.
Return the saucepan to medium heat. Carefully and slowly pour the yolk mixture into the remaining milk mixture in the saucepan, continuing to whisk. Whisk continuously about 5minutes while the custard thickens, then remove from heat.
Pour the mixture through a sieve to remove any egg solids. Refrigerate covered for 1 hour.
When chilled, pour into an ice cream machine. Follow manufacturer’s instructions and run for about 15 minutes. Add ½ cup of the chopped chocolate, then run an additional 5 minutes.
Scoop the gelato into a large container or loaf pan. Sprinkle the remaining ¼ cup of chopped chocolate on top. Cover and freeze until solid- 4 hours or more.