3 ounces milk chocolate (preferably with nibs), chopped into 1/4-inch chunks
In a blender, puree the bananas with the milk, sugar, vanilla, and salt until smooth. Transfer to a bowl and stir in a heavy cream and milk chocolate.
Pour the banana custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours. Let stand at room temperature for 10 minutes before serving.