Step 1: Prepare the Chocolate Base : In a medium saucepan, whisk together milk, cream, sugar, salt, and cocoa powder over medium heat until it starts to steam (but not boil). Add the chopped chocolate and whisk until fully melted and smooth. Remove from heat.

Step 2: Temper the Egg Yolks : In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the warm chocolate mixture into the yolks while whisking continuously (this prevents curdling). Pour the tempered yolk mixture back into the saucepan with the rest of the chocolate mixture.

Step 3: Cook the Custard : Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (around 170°F / 77°C). Do not let it boil. Once thickened, remove from heat.

Step 4: Chill the Base : Stir in vanilla extract. Pour the mixture through a fine sieve into a clean bowl to remove any bits of cooked egg. Cover with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for at least 2 hours or until completely cold.

Step 5: Churn the Ice Cream : Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). During the last 2–3 minutes of churning, add the toasted almonds and mini marshmallows (and optional chocolate chips if using).

Step 6: Freeze Until Firm : Transfer the churned ice cream into a freezer-safe container. Smooth the top, cover tightly, and freeze for at least 4 hours, or until firm and scoopable.