Milk Chocolate S'mores Ice Cream #IceCreamForOXO

Instructions

1. Make sure the bowl of your ice cream maker has been frozen for at least 24 hours.
2. Place the whole milk and heavy cream in a heavy-bottomed saucepan. Sift the cocoa powder over top, then add half of the sugar and whisk to combine. Set a large bowl next to the stovetop, and place the egg yolks inside.
3. Have the chopped chocolate in another large bowl nearby, as well as a gallon-sized zip-top freezer bag. Fill a third bowl about halfway with ice water.
4. Place the saucepan over medium-low heat and bring the mixture to a simmer. Do not let the mixture boil.
5. When you start to see steam rising off of the milk mixture, start whisking the egg yolks with the second half of the sugar. Whisk vigorously for three to four minutes, until the yolks turn pale yellow. Continue whisking, less vigorously, until the milk mixture is simmering. Sugar will "break" the yolks into separate protein clumps and water if you let them sit together, which will ruin your ice cream base.
6. Once the milk mixture has come to a simmer, very gradually pour about half into the egg yolk mixture, whisking constantly, to slowly bring the temperature of the eggs up without scrambling them. Pour the egg/milk mixture back into the saucepan, and cook over heat for about 10 minutes, until the mixture reaches 170 degrees, and the custard coats the back of a wooden spoon without running off.
7. Once the custard is fully cooked, pour it over the chopped milk chocolate. If you think you scrambled the egg yolks, pour it through a fine-mesh strainer. Let the custard sit on the chocolate for about a minute, then whisk slowly until the chocolate is completely melted and fully combined with the custard.
8. Pour the ice cream base into the zip-top freezer bag, seal it, then place the freezer bag in the ice water. Let sit for about 30 minutes, until completely cooled. Store in the refrigerator for at least four hours, or overnight.
9. Set up your ice cream maker and immediately pour the ice cream base into the machine. Churn according to manufacturer's directions for your machine.
10. Scrape a third of the ice cream mixture into a freezer-safe storage container. Drizzle two tablespoons of the marshmallow topping over the ice cream. Break one graham sheet in half, and place inside a sandwich bag. Hit once or twice with your fist to break it into large pieces, then scatter those over the ice cream.
11. Scrape another third of the churned ice cream into the container, and repeat with the remaining two tablespoons of marshmallow topping, and the second broken graham sheet. Top with the remaining third of the churned ice cream.
12. Seal the storage container and let the ice cream harden for at least four hours, or overnight.
13. Scoop and serve!