Heavenly Hash Ice Cream

Prepare ice cream: In a large saucepan, combine cream, milk and cocoa powder. Whisking occasionally, bring mixture to a simmer over medium heat; don't let it boil.

Meanwhile, in a large bowl, whisk together egg yolks, sugar and salt until paler in color, about 1 minute. Slowly whisk in hot cream mixture until well-blended. Pour mixture back into saucepan. Cook over medium heat, whisking often, until thickened and just threatening to bubble, about 5 minutes. Remove pan from heat. Add half the chopped chocolate and the vanilla; whisk until chocolate is melted. Pour through a sieve into a clean bowl. Let cool slightly at room temperature. Cover the surface with plastic wrap and chill in refrigerator until mixture reaches a cold, pudding-like consistency, at least 4 hours.

Meanwhile, prepare marshmallow creme: Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat to soft peaks on medium-high speed, about 3 minutes. Stop the mixer.

In a small saucepan, combine sugar, corn syrup, the water and the salt. Cook over medium heat, stirring gently. When sugar has begun to dissolve, increase heat to high and clip on a candy thermometer. Boil until mixture reaches 240°F. Remove from heat.

With the mixer running on low speed, slowly drizzle about 2 tablespoons hot sugar mixture into egg whites to warm them. Continue drizzling, until all the hot sugar mixture has been added. Increase speed to medium-high and beat until marshmallow is stiff and glossy, 7 to 9 minutes. Toward the end of the beating, beat in vanilla. Remove 1 cup for ice cream; store leftovers in an airtight container in refrigerator for up to 2 weeks.

To finish: When ice cream mixture is cold, remove from refrigerator and whisk until smooth. Freeze in an ice cream maker according to manufacturer's instructions. After churning is complete, fold in almonds and remaining chopped chocolate. Layer ice cream and marshmallow creme in a 2-quart container, starting with ice cream, 3 layers of each. Swirl with a butter knife. Cover tightly and freeze until firm. Store up to 3 months.