In a medium saucepan, heat the milk until it just begins to simmer.

Meanwhile, whisk together the sugar, salt and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolk mixture, whisking vigorously the entire time.

Return the entire mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (6-7 minutes).

Remove mixture from the heat and stir in the heavy cream and vanilla extract.

Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly to the surface of the mixture. Refrigerate overnight.

Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. Approximately half-way through the freezing process, add the chopped Cadbury Crème Eggs. Allow the ice cream maker to finish making the ice cream.

Garnish with a sprinkle of cocoa powder and additional chopped Cadbury Crème Eggs before serving.