the cream is heating, place 8 egg yolks and quarter cup sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2.5 minutes. Scrape down the sides of the bowl. Continue to beat on high until slightly thickened and lemon-colored, about 2.5 to 3 minutes. (At this point, the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If this is not done, the egg yolks will develop undesirable lumps.) Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring constantly, until the cream reaches a temperature of 90ºC 2-4 minutes. Then pour into the melted chocolate mixture, and stir to combine. Cool the mixture in an ice-water bath to a temperature of 40-45~, about 15-20 minutes. Line 2, 20 cm cake pans with enough film wrap to cover the insides of the pan. Set aside until needed. Fold the whiskey-soaked raisins and any residual liquid into the cooled chocolate custard mixture. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer the semi-frozen ice cream to the 2 cake pans, evenly dividing the ice cream between the two pans. Use a rubber spatula to spread the ice cream evenly to the edges of the pans. Tightly cover the tops of the pans with film wrap, then place in the freezer for at least dozen hours before assembling the cake. See part -20ºC or rest of directions.