---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ice cream, Chocolate
       Yield: 12 servings
 ----------------CHOCOLATE RAISIN ICE CREAM----------------
       2 c  Raisins
     1/2 c  Jack Daniel’s whiskey
       8 oz Semi-sweet chocolate
       2 c  Heavy cream
       1 c  Half & half
       2 oz Unsweet chocolate
       8    Egg yolks
     1/4 c  Sugar
 ----------------------MOCHA MERINGUE----------------------
     1/2 c  Powdered sugar
       1 tb Cornstarch
       1 tb Unsweetened cocoa powder
       8    Egg whites
     3/4 c  Sugar
       2 ts Instant espresso
     1/4 ts Cream of tartar
     1/8 ts Salt
 --------------------BITTERSWEET GANACHE--------------------
       2 c  Heavy cream
       2 tb Unsalted butter
       2 tb Sugar
       8 oz Semi-sweet chocolate
       4 oz Unsweetened chocolate
   Combine the raisins and whiskey in a plastic container
   with a tight fitting lid. Allow to stand at room
   temperature for 6 hours or overnight. Heat 1 inch of
   water in the bottom half of a double boiler over
   medium heat. Place 8 ounces semi-sweet chocolate, 1/2
   cup heavy cream, and 2 ounces unsweetened chocolate in
   the top half of the double boiler. Tightly cover the
   top with ilm wrap. Heat for 10 minutes, then remove
   from the heat and stir until smooth. Transfer to a
   stainless steel bowl and set aside until needed. Heat
   the remaining 1 1/2 c heavy cream and the
   half-and-half in a 2 1/2-qt. saucepan over medium-high
   heat. Bring the cream to a boil. While the cream is
   heating, place 8 egg yolks and 1/4 cup sugar in the
   bowl of an electric mixer fitted with a paddle. Beat
   the eggs on high for 2 to 2 1/2 minutes. Scrape down
   the sides of the bowl. Continue to beat on high until
   slightly thickened and lemon-colored, about 2 1/2 to 3
   minutes. (At this point, the cream should be boiling.
   If not, adjust the mixer speed to low and continue to
   mix until the cream boils. If this is not done, the
   egg yolks will develop undesirable lumps.) Pour the
   boiling cream into the beaten egg yolks and whisk to
   combine. Return to the saucepan and heat over
   medium-high heat, stirring constantly, until the cream
   reaches a temperature of 185~, 2-4 minutes. Then pour
   into the melted chocolate mixture, and stir to
   combine. Cool the mixture in an ice-water bath to a
   temperature of 40-45~, about 15-20 minutes. Line 2, 8
   cake pans with enough film wrap to cover the insides
   of the pan. Set aside until needed. Fold the
   whiskey-soaked raisins and any residual liquid into
   the cooled chocolate custard mixture. Freeze in an ice
   cream freezer following the manufacturer’s
   instructions. Transfer the semi-frozen ice cream to
   the 2 cake pans, evenly dividing the ice cream between
   the two pans. Use a rubber spatula to spread the ice
   cream evenly to the edges of the pans. Tightly cover
   the tops of the pans with film wrap, then place in the
   freezer for at least 12 hours before assembling the
   cake. See part 2 for rest of directions.