• In a medium saucepan, heat milk, sugar, and salt over medium-heat. Stirring constantly, let mixture reach just the point of simmer and remove from heat.
• While milk is heating, lightly whisk egg yolks in a separate bowl. Slowly pour about half of the warm milk into the bowl with the yolks, whisking continuously. Then pour egg/milk mixture back into the saucepan with the rest of the milk.
• Continue to cook over low heat, whisking all the while, about 5 minutes. When the mixture coats the back of the spoon, remove saucepan from heat.
• Pour heavy cream into a large bowl. Strain the egg/milk mixture into the heavy cream, stirring all the while. Add in the vanilla extract and refrigerate for at least 4 hours.
• Process the ice cream in your ice cream maker according to manufacturer’s instructions. When it’s just about done, mix in 1 cup fluff and the chocolate and graham crackers.
• Put ice cream in airtight containers and put back into the freezer for at least 6 hours, but overnight if possible.

Homemade Marshmallow Fluff

• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat egg whites, corn syrup, and salt on high speed for 4-5 minutes until mixture thickens quite a bit. The mixture will have started clear, but after beating, it will turn bright white.
• Beat in confectioners' sugar, vanilla, and cream of tartar on low speed, until combined.
• Keep marshmallow fluff stores in airtight container in fridge for up to 2 weeks.