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1
Place the bowl of the KitchenAid(R) Ice Cream Maker Attachment in the freezer overnight.
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2
Pour the milk into a small pot and place over medium heat.
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3
Combine the egg yolks, sugar, cocoa, and salt in the larger bowl of the KitchenAid(R) Stand Mixer.
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4
When the milk is hot and there are small bubbles forming around the edges, begin adding a little at a time to the yolk mixture, while stirring. Add in the melted chocolate, pour the mixture back into the pot, and cook over medium heat, stirring, until thickened.
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5
Strain the custard into a heat safe bowl, stir in the heavy cream and vanilla, and refrigerate overnight.
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6
Line a KitchenAid(R) Professional-Grade Nonstick Square Pan with parchment and arrange half the graham crackers on top.
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7
Churn the ice cream mixture in the prepared bowl for 15-30 minutes, or until it's the consistency of soft-serve. Layer it in the prepared pan (over the graham crackers), and freeze solid.
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8
For the marshmallow meringue
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9
Place the egg white in the large bowl of the KitchenAid(R) Stand Mixer, and whip on medium speed until frothy. Gradually add 1 tablespoon of the sugar, while continuing to whip. Once the sugar has been incorporated, turn the speed up to high and whip until stiff and glossy.
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10
Place the remaining sugar, water, and corn syrup in a medium pot and heat over medium high heat, swirling the pot occasionally, until it reaches a temperature of 240 degrees F.
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11
Slowly and carefully pour the hot syrup into the meringue in a thin stream, while whipping.
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12
Add vanilla, and pipe or spoon the mixture onto the remaining graham crackers. Toast with a brulee torch, or for a few minutes under the broiler.
