Pre freeze your ice cream maker bowl in accordance with the manufacturers instructions.
Pour the milk, salt and sugar into a large jug or medium sized mixing bowl and gently whisk it until the sugar and salt have dissolved into the milk.
Add in the cocoa powder and gently stir in to the milk mixture.
Pour in the cream minus the 2 tablespoons and whisk until you have a nice smooth mixture.
In a small bain-marie or in the microwave gently melt 3 of the cadburys cream eggs. You may find it easier to cut them up before melting. Add in the 2 tablespoons of cream that you have put aside and mix in.
Allow the melted cream eggs to cool a little then add them to the cream mixture and mix them in until fully incorporated.
Place the mixture into the fridge for a minimum of 2 hours.
Once ready to make the ice cream, take your cream mixture out of the fridge and give it a good stir.
Pour the cream mixture into your ice cream maker in accordance with the manufacturers instructions and churn for 10 to 15 minutes.
While it is churning take your remaining cream eggs and pop them in the freezer for 10 minutes. Then take them out and chop them up into little bits.
Once the ice cream is at soft serve consistency and ready to be placed in a tub add in the broken cream eggs bits and stir them in.
Scoop the ice cream into a suitable tub for freezing and place into the freezer for at least 2 hours.
This ice cream will keep in the freezer for 2 months.