Chocolate Truffle and Raspberry Ice Cream

6 ounces semisweet chocolate chopped
1/2 cup brewed espresso
1/4 cup creme de cacao
1/4 cup framboise Chambord or raspberry schnapps
1/4 cup water
1/2 cup sugar
6 large egg yolks
3 cups heavy cream
12 chocolate truffles coarsely chopped
6 ounces frozen raspberries coarsely chopped

Combine the semisweet chocolate and espresso in the top pan of a double boiler set over hot water, and heat until the chocolate melts. Remove from the heat and let cool slightly. Stir in the liqueurs.

In a small saucepan, combine the water and sugar. Cover and bring to a boil. Remove the lid and continue to boil without stirring for 3 minutes.

Meanwhile, place the egg yolks in a bowl and beat with an electric mixer until light and lemon colored. Slowly add the sugar syrup and continue whipping until the mixture is fluffy and has increased in volume, 4 to 5 minutes. Reduce the speed to low and add the chocolate, mixing just until incorporated.

Using a chilled bowl and beaters, whip the cream until it barely begins to hold its shape. Fold it gently into the chocolate base.

Pour the mixture into the container of an ice cream freezer. Freeze according to the manufacturer's directions. Drop the chopped truffles and the raspberries into the ice cream just before the churning process is finished.

Serve with your favorite raspberry sauce, if desired, or garnish each bowl with a cocoa-dusted truffle. Makes about 2 quarts.