Instructions

1. In a medium bowl, whisk together the egg yolks, heavy cream, sugar and salt. Set aside.
2. In a large heavy bottom saucepan set over medium-high heat, combine the milk and Nutella, stirring frequently, until the Nutella is dissolved and small bubbles have started to form around the edge of the pan, about 5 minutes. Do not let the mixture come to a boil. 
3. Remove the saucepan from the heat and quickly whisk about 1/2 cup of the warm milk mixture into the egg yolk mixture. Then pour this mixture back into the saucepan, whisking constantly as you do so.
4. Place the saucepan back over medium heat and cook the custard, stirring with a wooden spoon, until it’s thicken, about 5-6 minutes. Do not let the custard come to a boil. The custard should be thick enough to coat the back of the spoon. 
5. Remove the saucepan from the heat. Add the chopped chocolate and stir until it’s fully melted and smooth. Then strain the custard through a fine mesh strainer into a clean bowl. Discard any collected solids.
6. Cover the custard with plastic wrap, pushing the plastic wrap directly down onto the surface of the custard to prevent a skin from forming, and refrigerate it until it’s completely chilled, at least 4 hours or up to 24 hours.
7. Pre-heat your broiler to high. Spread the marshmallows out onto a baking sheet lined with aluminum foil. Then place the baking sheet under your broiler and toast the marshmallows until they are darkened in some places. This doesn’t take long, so keep an eye on them the entire time and rotate the baking sheet as necessary. Remove and set aside.
8. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Once the custard is nearly frozen and the consistency of soft serve, add in the toasted marshmallows and graham cracker pieces. You may have to stop your ice cream maker and do this final step by hand, depending on the capacity of your ice cream maker. 
9. Transfer the ice cream to a freezer safe container. Cover with plastic wrap and freeze until completely firm, at least 4 hours or up to 3 days.