Ingredients:
For the Vanilla Ice Cream:
2 cups heavy cream 
1 cup whole milk
¾ cup granulated sugar
1 tablespoon pure vanilla extract
A pinch of salt 
For the Chocolate Drizzle:
½ cup unsweetened cocoa powder 
1 cup granulated sugar
1 cup water 
¼ teaspoon salt
1 teaspoon vanilla extract
Instructions:
Prepare the Vanilla Ice Cream Base:
In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Stir frequently until the sugar is fully dissolved and the mixture is warmed through, about 5 minutes.
Remove from heat and stir in the vanilla extract.
Pour the mixture into a heatproof bowl, cover, and refrigerate for at least 2 hours or overnight to chill thoroughly.
Churn the Ice Cream:
Once the mixture is well chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze the Ice Cream:
Transfer the churned ice cream into an airtight container, cover, and freeze for at least 4 hours or until firm.
Prepare the Chocolate Sauce:
In a saucepan over medium heat, whisk together the cocoa powder, granulated sugar, water, and salt. Bring the mixture to a boil, stirring constantly.
Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes, continuing to stir, until the sauce thickens slightly.
Remove from heat and stir in the vanilla extract. Allow the sauce to cool to room temperature.
Serve:
Scoop the vanilla ice cream into bowls or cones.
Drizzle the cooled chocolate sauce over the top.
Enjoy your homemade vanilla ice cream with a rich chocolate drizzle! 
Prep Time: 20 minutes (plus chilling and freezing time) | Cooking Time: 10 minutes | Total Time: 30 minutes (plus chilling and freezing)
Calories: Approximately 300 kcal per serving | Servings: 6
This classic dessert is perfect for any occasion and can be enhanced with toppings like chopped nuts, whipped cream, or fresh berries. Enjoy!
