1 Freeze the ice cream bowl: Place the ice cream maker churning bowl in the freezer the day before you want to make ice cream. (Most manufacturers recommend that the churning bowl be frozen for 24 hours before making ice cream.)
2 Warm the dairy: Pour the cream, milk, vanilla extract, and salt into a medium saucepan set over medium low heat.
Slowly bring the mixture to a gentle simmer, until you see small bubbles around the edges of the pan. Stir occasionally. This will take about 15 to 18 minutes.
3 Make the custard: In a medium bowl, beat the yolks and sugar together with a whisk until the mixture is thick and pale.
The cream should heated through by this time, with small bubbles around the edge just beginning to form.
Use a ladle to pour the milk mixture in a slow, thin, steady stream into the egg and sugar mixture, whisking the entire time. Continue until all the liquid is combined. Don’t rush this; otherwise you will end up with scrambled eggs.
5 Cook the custard: Return the custard to the pan and place it over low heat. Stir gently with a spatula until the custard thickens to the consistency of maple syrup, about 8 minutes.
When ready, it will coat the back of a spoon, and if you draw your finger through it, the mark will remain.
6 Chill the custard: As soon as the custard thickens, remove from heat, and transfer the custard to a large bowl. If your custard looks as though it may have cooked egg bits in it, pour it through a fine mesh strainer into a large bowl. If it looks smooth, you can skip this step
I like to use a large bowl so the mixture will cool quicker. You can also chill the bowl in the freezer before pouring the warm custard into it.
Allow the custard to cool to room temp, then cover and place in the fridge or at least 4 hours, but preferably overnight. When ready, it will be the consistency of eggnog.
This is now the base for your ice cream. It can be made one week ahead of time and kept covered in the fridge.
7 Prepare the add-ins: Break up the graham crackers into pieces the size of a nickel.
In a small sauce pan over low heat, add the chopped chocolate or chocolate chips. Stir continuously until melted. Remove from heat. This will take about 5-7 minutes.
8 Toast the marshmallows: Place your rack in the center of the oven, turn on your oven light and set your oven to broil.
Line a small baking sheet with foil or parchment, and spray it with cooking spray. Sprinkle the marshmallows over the prepared pan.
Place under the boiler for 30 seconds to 1 minute, until the tops are brown. Do not leave your oven, and watch it the whole time. The marshmallows toast quickly, and sugar can burn!
Remove the pan from the oven. Let the marshmallows cool for about 5 minutes.
9 Churn the ice cream: Pour the cooled custard into the bowl of your ice cream maker and churn according to the manufacturer’s instructions.
After about 5-7 minutes, the ice cream should be getting thicker. Add the marshmallows a few at a time.
Use a spoon or spatula to drizzle in the chocolate a little bit at a time. It’s okay if your chocolate is a little thick; just try to drop it in ribbons. You should see the chocolate break up so it looks like chocolate chip ice cream.
When ready, it will be the consistency of soft serve ice cream.
10 Serve or freeze the ice cream: Transfer your ice cream to a freezer-safe container and fold in the graham crackers. The ice cream can be served immediately if desired.
To harden the ice cream to a scoopable consistency, smooth the top of the ice cream, press a piece of parchment paper over the top, and cover it with a lid. Put the ice cream in the freezer, and let it chill for at least 2 hours. When ready, scoop onto your favorite cone.
This ice cream will keep for about a month before starting crystallize.