2 cups heavy cream
2 cups skim milk
1 cup unsweetened cocoa powder
2 tsp pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
8 egg yolks (hello, egg whites omelets!)
1 cup sugar
6 graham crackers, crushed
4 ounces bittersweet chocolate, chopped
2 cups small marshmallows, melted
Put the cocoa in the a saucepan and gradually add the cream and milk stirring with a wooden spoon until a thick paste forms. Add the vanilla extract, and heat the saucepan over medium heat until the mixture is steaming but not simmering. Remove this from heat and add the 6 ounces of bittersweet chocolate, stirring until completely melted. In a small bowl, whip the egg yolks and sugar until it is fluffy. Using a hand mixer or a whisk, gradually add the egg mixture to the chocolate mixture, mixing/whisking rapidly. Return the mixture to medium heat, stirring it constantly for 5-6 minutes. Don't leave it on the heat for too long because the eggs could scramble and that would be disgusting. Remove this from heat and let it cool. Once it is cool, pour it into a container, cover it, and refrigerate it over night.
The next day, it should be thick like custard or soft serve. Process it in an ice cream maker (if you don't have one, just fold in the mix-ins and freeze it over night). Pour half of the batter into a glass container, and add the graham crackers, 4 ounces of chocolate, and melted marshmallows. Fold it in and then add the rest of the batter, folding the mix-ins through all of the ice cream. Freeze this for at least 3 hours before eating.