In a large bowl, combine the egg yolks and sugar. Whisk until the eggs are creamy yellow.

In a large pot, combine the milk and cream and heat over medium until the mixture is just about to simmer. Do not allow to boil.

Turn the heat off and use a ladle to gradually add the warm milk mixture to the egg mixture. Whisk each addition in to temper the eggs (keep them from becoming cooked).

After about half the warm milk is added to the eggs, add the mixture to the pot with the remaining milk and stir.

Turn the heat back on to medium and cook to thicken. The temp should reach 180 degrees F but never boil.

Using a fine wire mesh sieve, strain the hot liquid into a large bowl.

Add the vanilla extract, salt and vanilla bean seeds.

Stir well and cover with plastic wrap. Make sure the wrap is actually laying directly on top of the mixture so that a skin does not form.

Refrigerate overnight.

Place the mixture in your ice cream maker and process according to manufacturers instructions.

Transfer the gelato to a storage container. Cover with a lid and allow to harden in freezer for about 2 hours.

To make the topping: Place the chocolate chips and coconut oil in a small sauce pan and heat on low, stirring constantly until melted.

Transfer to a jar and cover with a lid. Store in a cool place until ready for use. No need to refrigerate.