In a medium saucepan, combine 2 cups of heavy whipping cream, 1 cup of whole milk, 1 cup of granulated sugar, and ⅔ cup of Dutch process cocoa powder. Heat this mixture over medium heat until it reaches a gentle simmer at 170°F (77°C), stirring occasionally to prevent sticking.

While the dairy mixture is heating, crack 6 large egg yolks into a mixing bowl and whisk them with ½ cup of the remaining sugar until the mixture becomes pale and slightly fluffy.

Once the dairy mixture reaches a simmer, carefully ladle a bit of the warm liquid into the egg yolk mixture while whisking continuously. Gradually add more warm dairy into the yolks, whisking constantly until combined.

Return the tempered yolk mixture back to the saucepan with the remaining dairy. Stir gently over medium heat until the mixture warms up again, reaching 170°F (77°C). Continuously stir for about 5-7 minutes until the custard thickens slightly.

Add 4 ounces of finely chopped dark chocolate and 2 teaspoons of vanilla extract to the warm custard mixture. Stir until the chocolate is completely melted and the mixture is smooth.

Cover the bowl of chocolate custard with plastic wrap and refrigerate for at least 8 hours or overnight.

Once chilled, pour the custard into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve texture.

When your chocolate custard reaches the soft-serve stage, gently fold in 1 cup of mini marshmallows, 1 cup of salted roasted almonds, and 4 ounces of finely chopped semi-sweet chocolate.

Transfer your Rocky Road Ice Cream into an airtight container, smoothing the top with a spatula. Seal it tightly and allow it to freeze for at least 4 hours, or until fully set.