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Chocolate Raspberry Ice Cream

4 oz unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 tsp vanilla
1 cup cream
1/2 pint raspberries
1/8 to 1/4 cup sugar

Melt the chocolate over very low heat. Add 1 cup milk and heat
until chocolate is fully dissolved into the milk. Remove from heat
and cool. Beat eggs until light and fluffy. Add sugar and beat
more. Add cream and vanilla and beat more. Add chocolate mixture,
beat thoroughly, and chill until cold (1-3 hours, depending on your
'fridge). While chocolate base is freezing, mash the raspberries
with the sugar, cover, and refrigerate.

When chocolate mixture is cold, freeze it in your ice cream maker.
When it is about 2 minutes from being "done" (this would be at the
20 minute mark in a Donvier), add the raspberry mixture. If you
add the raspberries early they will sink to the bottom. Better to
add them late. Finish freezing and enjoy.

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