Find a small saucepan and a small metal mixing bowl which will fit snugly over the opening of the saucepan.

Add about an inch of water into the saucepan and bring to a simmer over medium heat. Place the bowl over the saucepan. Add the chocolate chips. Make sure the steam or any water does not get into the chocolate or else the chocolate will seize or turn grainy and won't melt properly.

Meanwhile, add the potato chips to a large mixing bowl. Crush them lightly into smaller bite-sized pieces. Pour the melted chocolate into the potato chips. Mix and toss until the chips are thoroughly coated.

Distribute the chips evenly on a parchment-lined baking sheet and freeze.

In the meantime, prepare the ice cream. Whisk the eggs until fluffy, about 1-2 minutes. Add a 1/4 cup of sugar at a time. Continuing whisking for about 1 minute more. Add the cream, milk, vanilla, and whisk to blend. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. When there is about 3 minutes left of churning, take the chips out of the freezer and gradually add the chips to the ice cream mixture.

Serve immediately as soft-serve ice cream or scoop the ice cream into a container with an air-tight cover and store in the freezer until needed. This OXO LockTop Square is currently one of my favorite containers and works perfectly for storing your homemade ice cream.