In a large heavy saucepan, combine the heavy cream and sugar, bring to a simmer over medium heat.

In a medium bowl, whisk the egg yolks together until light colored.

Remove the cream mixture from the heat and drizzle a small amount, slowly into the egg yolks and whisk constantly.  Continue to drizzle small amounts into the egg yolks to warm them, whisking constantly.  Pour the egg mixture into the remaining cream mixture and whisk to combine.

Cook the cream and egg mixture over low heat until it is thick enough to coat the back of a spoon.  Cool slightly and then add the buttermilk, vanilla and salt.  Place the covered saucepan into the refrigerator to cool completely.

Per the ice cream makers manufacturer's instructions, freeze the cream mixture.  Add the Rolos and chocolate chips just before the ice cream is in it's final frozen state.  Remove from the ice cream maker and place in a container with a lid and freeze until solid.