Method

1. Heat the soy milk and cream in a small, heavy-based saucepan over medium heat, stirring constantly until the liquid is simmering. This should take about 5-7 mins. You can tell it is at a simmer when small bubbles start to appear around the edges. Do not let it boil. Take it off the heat.
2. Whisk together the egg yolks and caster sugar in a large mixing bowl, using a wire whisk or hand blender, until thick and pale. Pour the soy milk mixture into the egg mixture and quickly whisk until well combined.
3. Clean the saucepan and return to medium heat. Pour in the mixture and half the chocolate. Cook, stirring constantly, until the chocolate melts and the mixture thickens to form a custard. This will take about 3 minutes. You can check if it is thick enough by dipping the spoon into the custard and then running your finger along the back of the spoon. If the fingermark remains in place, it is ready.
4. Cool in the saucepan until there is no steam rising from the custard, then transfer to a heatproof container. Cover the surface of the custard with plastic wrap to prevent a skin forming and chill in the fridge for at least 4 hours or until completely cold.
5. Pour the cold custard into the bowl of an ice cream maker, set to desired setting and churn. When machine specifies you can add 'mix-ins', sprinkle in the remaining chocolate and all the peanuts, marshmallows and craisins, and resume churning. Once mixture is frozen transfer to a freezer-safe container and freeze for up to one week.

Notes: I used the Breville Smart Scoop ice cream maker to create this recipe. I pre-cooled the machine for 15 minutes before churning and set it to the first setting in the ice cream section.