milk chocolate rocky road ice cream

From Chocolate Passion by Tish Boyle and Timothy Moriarty.

Milk Chocolate Rocky Road Ice Cream

5 oz. milk chocolate, chopped
1 oz. unsweetened chocolate, chopped
6 large yolks, room temperature
½ C granulated sugar
1 pint milk
1 cup heavy cream
½ vanilla bean, split and scraped
1 tablespoon plus 1 teaspoon unsweetened nonalkalized cocoa powder
pinch salt

Mix-ins:
2/3 C mini-marshmallows
2 oz. Toblerone milk chocolate bar, chopped
¼ C roasted slivered almonds, chopped

1.Melt chocolates together. Set aside.
2.Place yolks in small heatproof bowl, set aside. In medium heavy saucepan, combine the sugar, milk, cream and vanilla bean over low heat. Once sugar is dissolved increase heat to bring mixture to a boil. Temper the yolks with the hot mixture. Whisk egg mixture into the hot mixture (in pan). Stir over medium heat with a wooden spoon (a la nappe) til the mixture thickens slightly (it will be ready when you draw your finger across the back of the spoon and the mixture doesn’t run.
3.Remove pan from heat; add chocolates to the pan. Sift the cocoa and salt over the mixture and stir. Strain into a medium bowl, chill until cold (I did it overnight).
4.Churn in ice cream maker according to manufacturer’s instructions. When ice cream is halfway through the chilling process, add the mix-ins. Freeze.