Soak the raisins in 1 cup water overnight in the refrigerator.
The next day, drain the raisins well and combine them with the pecans, almonds
and chocolate chips in a bowl. Cover and refrigerate.
Melt the unsweetened chocolate in the top of a double boiler over hot, not
boiling, water. Gradually whisk in the cocoa and heat, stirring constantly,
until smooth. (If the chocolate clumps or "seizes", don't worry - the milk
will dissolve it). Whisk in the milk, a little at a time, and heat until blended.
Remove from the heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and vanilla, and whisk to
blend. Pour the chocolate mixture into the cream mixture and blend. Cover
and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's
directions.
After the ice cream stiffens (about 2 minutes before it is done), add the
raisin mixture, then continue freezing until done. Makes 1 quart.
