Chocolate Marshmallow Nut Ice Cream

Combine condensed milk, cocoa powder, and a pinch of salt in a small saucepan over low heat. Gradually stir the mixture as it warms, ensuring an even distribution of ingredients. Continue to cook for approximately 5 minutes, or until the mixture has thickened and reached a smooth consistency. Remove the saucepan from the heat source and permit it to cool slightly, allowing the warmth to dissipate. Next, add heavy cream, light cream, and a dash of vanilla extract to the saucepan. Whisk the ingredients together until they are fully incorporated. Transfer the mixture to a refrigerator and chill until it has reached a cold temperature, approximately 1 hour.

Once the mixture is chilled, pour it into the container of an ice cream maker and initiate the freezing process according to the manufacturer's instructions. Halfway through the freezing cycle, stir in marshmallows and nuts to distribute them evenly throughout the ice cream.