Step 1: Prepare the Vanilla Ice Cream Base : In a medium saucepan, combine milk, half of the cream, and sugar. Heat gently over medium heat until the sugar dissolves and the mixture is warm (do not boil). In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the warm milk mixture into the yolks while whisking constantly — this tempers the eggs to prevent scrambling. Gradually whisk the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 5–7 minutes). Remove from heat and stir in the remaining heavy cream, vanilla extract, and salt. Strain through a fine-mesh sieve into a clean bowl to remove any lumps. Cover and refrigerate for at least 4 hours, or until fully chilled.

Step 2: Churn the Ice Cream : Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). The ice cream will be soft-serve consistency at this stage. Transfer it to a freezer-safe container, cover tightly, and freeze for 4–6 hours until firm.

Step 3: Prepare the Hot Fudge Sauce : In a medium saucepan, whisk together cream, corn syrup, brown sugar, and cocoa powder. Bring to a gentle simmer over medium heat. Reduce heat to low, then add chocolate chips, stirring until melted and smooth. Add butter, vanilla, and salt. Stir until glossy and thick (about 5 minutes). Remove from heat. The sauce will thicken as it cools slightly.

Step 4: Serve the Dessert : Scoop the vanilla ice cream into chilled bowls or dessert glasses. Drizzle generously with warm hot fudge sauce. Optional: Top with whipped cream, chopped nuts, or a cherry on top for a classic sundae presentation.