Chocolate Raspberry Ice Cream

4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup cream
1/2 pint raspberries
1/8 cup to 1/4 c. 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" , 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.