Chocolate Devastation

This is not your everyday scoop of chocolate ice cream. It’s a custard-style beast built on eight egg yolks, heavy cream, and 10 ounces of melted chocolate.

But the real kicker? Two cups of raisins soaked in whiskey folded right in. Every spoonful hits you with that deep, bittersweet chocolate followed by a burst of boozy, plump fruit.

Mix everything together, churn it in your ice cream maker, and freeze for five hours. That’s it. Simple process, wildly indulgent results.

Pro Tips

• Soak the raisins in whiskey for at least an hour beforehand, or overnight for even more flavor
• Melt the chocolate gently over a double boiler or in short microwave bursts to avoid seizing
• Let the base cool completely before adding it to the ice cream maker for the smoothest texture
• Pull it from the freezer 10 minutes before serving so it scoops like velvet instead of concrete