| 1 | Combine the raisins and whiskey in a plastic container with a tight fitting lid. |
| 2 | Allow to stand at room temperature for 6 hours or overnight. |
| 3 | Heat 1 inch of water in the bottom half of a double boiler over medium heat. |
| 4 | Place 8 ounces semi-sweet chocolate, ?cup heavy cream, and 2 ounces unsweetened chocolate in the top half of the double boiler. |
| 5 | Tightly cover the top with ilm wrap. |
| 6 | Heat for 10 minutes, then remove from the heat and stir until smooth. |
| 7 | Transfer to a stainless steel bowl and set aside until needed. |
| 8 | Heat the remaining 1 ?c heavy cream and the half-and-half in a 2 ?qt. |
| 9 | Saucepan over medium-high heat. |
| 10 | Bring the cream to a boil. |
| 11 | While the cream is heating, place 8 egg yolks and ?cup sugar in the bowl of an electric mixer fitted with a paddle. |
| 12 | Beat the eggs on high for 2 to 2 ?minutes. |
| 13 | Scrape down the sides of the bowl. |
| 14 | Continue to beat on high until slightly thickened and lemon-colored, about 2 ?to 3 minutes. |
| 15 | (at this point, the cream should be boiling. |
| 16 | If not, adjust the mixer speed to low and continue to mix until the cream boils. |
| 17 | If this is not done, the egg yolks will develop undesirable lumps). |
| 18 | Pour the boiling cream into the beaten egg yolks and whisk to combine. |
| 19 | Return to the saucepan and heat over medium-high heat, stirring constantly, until the cream reaches a temperature of 185°F, 2-4 minutes. |
| 20 | Then pour into the melted chocolate mixture, and stir to combine. |
| 21 | Cool the mixture in an ice-water bath to a temperature of 40-45~, about 15-20 minutes. |
| 22 | Line 2, 8" cake pans with enough film wrap to cover the insides of the pan. |
| 23 | Set aside until needed. |
| 24 | Fold the whiskey-soaked raisins and any residual liquid into the cooled chocolate custard mixture. |
| 25 | Freeze in an ice cream freezer following the manufacturer"s instructions. |
| 26 | Transfer the semi-frozen ice cream to the 2 cake pans, evenly dividing the ice cream between the two pans. |
| 27 | Use a rubber spatula to spread the ice cream evenly to the edges of the pans. |
| 28 | Tightly cover the tops of the pans with film wrap, then place in the freezer for at least 12 hours before assembling the cake. |
| 29 | See part 2 for rest of directions |
