Place the egg yolks and half of the sugar into a medium size bowl. Whisk until pale and thick, about 3-5 minutes. Set aside.

In a heavy-bottomed saucepot, add the heavy cream, milk and other half of the sugar. Allow the mixture to heat until it just starts to boil being sure to stir occasionally. Once it just starts to boil, remove it from the heat.

Slowly add in 1 ½ cups of the hot cream mixture into the eggs, whisking the eggs simultaneously while pouring it in.

Next, add the egg mixture back into the pot with the remaining cream mixture. Place the pot back on the stove over medium heat and whisk until combined.

Continue to cook until it reaches 170 degrees. The ice cream base will be thickened and will coat the back of a wooden spoon. Add in the vanilla and salt then remove from heat.

Grab a large bowl and fill half-way with ice, place a medium size bowl over the ice bath. Place a strainer over the medium size bowl and strain the ice cream base into the medium bowl. Allow to cool completely then chill for one hour in the refrigerator.

Once the ice cream base is cooled, freeze in an ice cream maker. Once the ice cream is just about done, add in the graham crackers and chocolate pieces.

When the ice cream is frozen, pour the ice cream into a container or bowl of your choice. Spoon in marshmallow fluff and mix.

Place the ice cream in the freezer until ready to serve.