Contributed by Lilly at Catsrecipes Y-Group

  • 1 Quart



  1. Soak raisins in 1 cup water overnight in refrigerator.
  2. The next day, drain raisins and combine them with pecans, almonds and chocolate chips in bowl.
  3. Cover and refrigerate.
  4. Melt unsweetened chocolate in top of double boiler over hot, not boiling water.
  5. Gradually whisk in cocoa and heat, stirring constantly, until smooth.
  6. The chocolate may clump together, but don't worry, the milk will dissolve it.
  7. Whisk in milk, a little at a time and heat until blended.
  8. Remove and let cool.
  9. Whisk eggs in mixing bowl until light and fluffy, 1 – 2 minutes.
  10. Whisk in sugar, a little at a time; then continue mixing until completely blended, about 1 minute more.
  11. Pour in cream and vanilla extract and whisk to blend.
  12. Pour chocolate mixture into cream mixture and blend.
  13. Cover and refrigerate until cold, about 1-2 hr, depending on your refrigerator.
  14. Transfer mixture to ice cream maker and freeze, following manufacturer's directions.
  15. After ice cream stiffens, about 2 minutes before it is done, add raisin mixture; then continue freezing until ice cream is ready.
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