In a large saucepan, whisk 1 cup of the heavy cream and the cocoa powder together over medium heat until well dissolved.

Bring the cream to a boil and then let simmer for 30 seconds. Remove from heat and stir in the chocolate until smooth. Add the remaining cream and pour the mixture into a bowl to cool.

Return the saucepan to the stove and heat the milk, egg yolks, salt and sugar. Be sure to keep the mixture over medium-low heat to avoid boiling the mix. If the mixture comes to a boil, you can scramble your eggs and ruin the texture of the ice cream.Cook the mixture (stirring frequently) until it is thick enough that it coats the back of a wooden spoon and leaves a clear line when running your finger through it.

Using a fine mesh strainer, pour your mixture into the chocolate base prepared earlier and whisk together. Let the ice cream mix come to room temperature and refrigerate for several hours until chilled.

Once chilled, place your ice cream in your ice cream maker and freeze according to instructions! Once the mixture is finished freezing, stir in the graham cracker pieces and Hershey bars using a rubber spatula.

Pour into a shallow dish and scoop the marshmallow mixture on top and swirl in using a knife or skewer. If you want, sprinkle on some additional graham cracker and chocolate pieces to make it look extra photo-worthy! Enjo