Preparation Steps

• In a medium saucepan, heat heavy cream, milk, and half of the sugar over medium heat until warm but not boiling.
• In a separate bowl, whisk egg yolks with remaining sugar until pale and thick.
• Slowly pour warm milk mixture into egg yolks, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• Remove from heat and stir in vanilla extract. Let the custard cool completely, then chill in the refrigerator for at least 4 hours.
• Churn the custard in an ice cream maker according to the manufacturer's instructions.
• During the last 5 minutes of churning, add graham cracker crumbs, toasted marshmallows, and chocolate chunks.
• Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.