In a large sauce pan, combine your heavy cream, milk, cocoa powder, sugar, and salt.
Heat over medium high until the mixture starts to bubble. And add in the semi sweet chocolate. Stir until smooth.
In a separate bowl, whisk the egg yolks.
Slowly pour 1/2 cup of the chocolate cream mixture into the egg yolks while whisking vigorously.
Pour another 1 cup of the chocolate cream mixture, 1/2 cup at a time, while whisking the whole time.
Pour the egg mixture back into the sauce pan and continue to heat for another 5 minutes, or until the mixture starts to thicken (coats the back of a spoon).
Stir in the vanilla extract.
Pour back into the bowl.
Put bowl into an ice bath and allow to sit for about 10 minutes, stirring occasionally.
Cover the bowl and place it in the fridge for 30 minutes to 1 hour to chill.
Pour the mixture into a prepared ice cream maker, and allow to run according to manufactures instructions (about 25-30 minutes).
The last 5 minutes sprinkle in your brownie pieces.
Pour half of the ice cream into a 9x5in loaf pan and drizzle with half of the hot fudge and swirl throughout. Repeat with remaining ice cream and hot fudge.
Cover and transfer to the freezer to freeze for another 6 hours, up to overnight to freeze solid.
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