1/3 c. unsweetened cocoa powder
1 c. sugar
2 c. milk
1 tsp. vanilla extract
1/8 tsp. salt
2 c. whipping cream
1 oz. sq. semi - sweet chocolate
1 c. miniature marshmallows
1/2 c. chopped almonds or pecans

In a large sauce pan, mix cocoa powder and sugar. Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve. Cool to room temperature. Stir in vanilla, salt and whipping cream; set aside. Shred chocolate with coarse side of grater. Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Stir marshmallows evenly throughout frozen mixture before serving or ripening. Makes about 2 quarts.