Freeze your ice cream maker according to the manufacturer’s instructions.In a heat safe bowl, whisk together the egg yolks and granulated sugar until well combined.

Add the whole milk and kosher salt to a medium saucepan set over medium heat and warm it until it starts to bubble around the edges.

Slowly temper the egg yolks by pouring the hot milk into the egg yolks mixture while whisking constantly.

Then transfer the mixture back to the saucepan and place it back over medium heat. Cook, stirring constantly, for 3-5 minutes or until the custard thickens enough to coat the back of a spoon.

Pour the custard through a sieve into a large clean bowl. Next add the chopped chocolate and stir until the chocolate has completely melted.

Then add the heavy cream, hot chocolate mix, and vanilla. Stir to combine. Cover the ice cream base with plastic wrap (make sure the plastic wrap is touching the surface of the ice cream so it doesn't form a skin) and place it in the fridge to chill– at least 4 hours, but overnight is preferred.

When the ice cream base is chilled, churn it in your ice cream maker until it has a soft serve consistency. In my Kitchenaid Ice Cream attachment, this took about 15 minutes.

Stir the marshmallow bits into the ice cream and then transfer it to a loaf pan. Wrap the pan tightly in plastic wrap and freeze until solid– at least 6 hours. Then scoop and enjoy.