----------------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.
