Charleston Cobblestone Ice Cream

1 1/2 ounces unsweetened baking chocolate
1 cup half-and-half
1/3 cup granulated sugar
1 cup whipping cream
6 egg yolks
1/3 cup granulated sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 cup toasted, chopped almonds
1 cup raisins
1 cup miniature chocolate chips

In small saucepan, over low heat, melt chocolate with half and half. Stir until smooth. Set aside.

In medium saucepan, combine 1/3 cup sugar and cream, and over medium heat, beat in egg yolks and the other 1/3 cup sugar until light and lemon colored. Temper egg yolk mixture by stirring about half of the very hot cream mixture in. Pour egg mixture into saucepan and continue cooking until thickened (about 165 degrees F). Remove from heat and stir in the softened butter and vanilla extract. Add the chocolate mixture and stir until quite smooth and well blended. Allow to cool, then refrigerate. Before churning, add the marshmallows, almonds, raisins and chips.

Makes 1/2 gallon.

NOTE: To toast almonds, chop them first, then spread them on a cookie sheet. Bake for 4 minutes in 350 degree F oven. Cool.