Place the ice cream attachment bowl in the freezer, the day before making the ice cream.
Add milk, heavy cream, pinch of salt, 1 tsp vanilla extract and ⅓ cup of sugar to a medium sauce pan, place over medium-low heat and bring it to a boil stirring occasionally.
While the milk mixture comes to a boil, add the egg yolks and ⅓ cup of sugar to a medium size bowl and whisk until the mixture turns a pale yellow.
Once the milk mixture has come to a boil, whisk ⅓ cup at a time of the hot milk mixture into the egg mixture. Continue to add the hot milk mixture to the egg mixture until you have about ½ of the milk mixture left.
Pour the tempered egg mixture back into the sauce pan and whisk. Place the pot back onto the stove over medium heat and cook until it's hot enough and thick enough so that it coats the back of the spoon, mine took about 12 minutes. You will have to stir it occasionally and also make sure that mixture does not come to a boil.
Add the 7 oz of dark chocolate and the chocolate liquor to a medium size bowl. Strain the egg/milk mixture into the bowl with the chocolate. Whisk thoroughly until the chocolate is fully incorporated and mixture is smooth, it should also be quite thick.
Make an ice bath in a large bowl with ice cubes and water. Place the bowl with the ice cream mixture into the ice bath bowl and place it in the fridge and let it cool completely, about an hour in the fridge.
Assemble your ice cream maker, or add the ice cream attachment to your mixer. Turn it on low speed and pour the ice cream mixture into the ice cream bowl. Churn it for about 20 to 30 minutes, it depends on your ice cream maker. When the ice cream is done, add the marshmallows, nuts and chocolate pieces and continue churning for another minute or so.
Pour the ice cream into a freezable container and let it chill for several hours until firm.