Combine the chocolate and 1 cup of sugar in a large saucepan.

Add the half & half.

Turn this on to medium heat and stir occasionally.  Set the raspberries (which should be partially thawed) in a strainer over a bowl.  Mash them a little here and there as you have time.

Meanwhile, mix the egg yolks and remaining 1/4 cup sugar in a glass bowl

Whisk this mixture until thick and light yellow.  Set it aside.

Cook the sugar, half-and-half, and chocolate mixture until it steams lightly.  Then, while whisking the egg mixture, pour a small amount of the chocolate mixture into the eggs.

Once this mixture is warmed, pour it back into the pot of chocolate mix.  The idea is not to shock the eggs because doing so will cook them -- and nobody likes small slivers of cooked egg in their ice cream!

Now, continue to cook this mixture over medium until it thickens.  It'll start to coat the back of a wooden spoon, and that's how you know it's done.

If you haven't fully strained the raspberries, finish doing it.  Mash them with a fork and get all that yummy juice out.  Scrape off the bottom of the strainer, too; there's a lot of goodness there.  Then, pour all this yumminess into the ice cream mix.

You'll have leftover raspberry puree (the 'chunks' and seeds).  You can throw it out.  Or put it in another project.  Or eat it with a spoon.  I ate mine.

Stir it up.  Then, you need to cool off the mix.  If you're patient, you can put it in the fridge overnight.  I am not patient, so I sat the pan in a sink full of cold water, stirring now and then.  This takes 30 - 60 minutes to cool off.  It should be no warmer than room temperature but ideally cooler than that (around 40).

Once cool, pour it into an ice cream maker and freeze according to the manufacturer's directions, typically 20 - 30 minutes for an electric machine.  Serve immediately (it will be like soft serve) or transfer to glass containers to freeze for several hours to be harder, like "real" ice cream.  We enjoyed ours both ways.