S’mores ice cream

Toasted marshmallow base with a dark chocolate swirl and bits of graham cracker crust

2 cups heavy whipping cream

1 cup whole milk
3/4 cups sugar

5 egg yolks

1/2 tsp salt

1 tbsp vanilla bean paste

1 10 oz bag marshmallows, torched

1 bar of dark chocolate (I used Lindt)

1 sleeve graham crackers, crushed and combined with enough melted butter to make it feel like damp sand, pressed together, baked for 10 minutes left to cool and broken up into chunks. You don’t need a whole lot…unless you do. Or you can just coarsely crush some graham crackers and call it a day

Heat up the cream and milk until it's hot and simmering but not quite boiling. Meanwhile beat the eggs with the sugar and salt until light and fluffy.
Temper the egg mixture with the cream mixture and cook the base until thick enough to coat the back of a spoon. Turn off the heat and stir in toasted marshmallows, your ice cream base should still be hot enough to melt them. You’ll see foam on top of the ice cream base because marshmallows are full of air, just skim that off. Add your vanilla and cool the base down at room temp completely before letting it chill in the fridge (or use an ice bath if you're impatient). Churn the ice cream as per manufacturer's instructions. You can drizzle in melted cooled dark chocolate into the ice cream base 5 minutes before it’s done churning, but I did it at the very end while putting the ice cream in my container (if you’re going to do that, work quickly). I would advise folding the chunks of graham cracker crust into the ice cream at the very end, so they still retain a bit of crunch after the ice cream freezes