Beat eggs and egg yolks in a medium sized bowl.
Next add sugar and cocoa powder to the bowl and whisk together. Add heavy cream to a large pot and heat to boiling level. Remove from heat.
Slowly add three tablespoons of the hot cream to the egg mixture to temper it and whisk together to combine.
Then slowly add in the rest of the heavy cream and continue whisk the entire time to make sure it doesn't scramble.
Next whisk in buttermilk and vanilla extract.Lastly, add red food coloring until you reach the color you desire.
Place the mixture in the refrigerator for at least 4-5 hours (or overnight) to chill completely. Add your mixture to an ice cream maker according to the manufacturer's instructions.
Once finished, add 1/3 of ice cream to the container and swirl with 1/3 of the cream cheese frosting and repeat until all is in the container. Freeze for 3-4 more hours then serve.
Store in freezer while not serving.