Directions

• Step 1

  Combine 2 1/2 cups milk, corn syrup and brown sugar in a large heavy saucepan. Heat over medium heat, stirring to dissolve the sugar, until steaming.

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• Step 2

  Meanwhile, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk in a medium bowl until smooth.

• Step 3

  Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)

• Step 4

  Remove from the heat, add chocolate, and stir until melted. Stir in coffee liqueur or brewed coffee and vanilla.

• Step 5

  Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.

• Step 6

  Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.