Combine all the ingredients for the ice cream base in a blender. Blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
When the ice cream is finished churning stir in the chocolate chips and cacao nibs. Swirl in the hot fudge. Freeze for 3-4 hours or until firm.
Notes
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.