Pour the milk into a small pot and place over medium heat.

When the milk is hot and there are small bubbles forming around the edges, begin adding a little at a time to the yolk mixture, while stirring.

Add in the melted chocolate, pour the mixture back into the pot, and cook over medium heat, stirring, until thickened.

Strain the custard into a heat safe bowl, stir in the heavy cream and vanilla, and refrigerate overnight.

Churn the ice cream mixture in the prepared bowl for 15-30 minutes, or until it’s the consistency of soft-serve. Layer it in the prepared pan (over the graham crackers), and freeze solid.

Gradually add 1 tablespoon of the sugar, while continuing to whip. Once all the sugar has been incorporated, turn the speed up to high and whip until stiff and glossy.

Place the remaining sugar, water, and corn syrup in a medium pot and heat over medium high heat, swirling the pot occasionally, until it reaches a temperature of 240 degrees F.

Slowly and carefully pour the hot syrup into the meringue in a thin stream, while whipping.

Add vanilla, and pipe or spoon the mixture onto the remaining graham crackers.

Toast with a brulee torch, or for a few minutes under the broiler.

Stir the coconut oil into the melted chocolate.

Sandwich the toasted marshmallow meringue graham crackers on top and insert popsicle sticks, if using.

Dip the ice cream sandwiches in the chocolate coating, chill briefly, and serve.