1 cup butter
3 cups semisweet chocolate chips
5 large marshmallows
3 eggs, beaten
1 1/4 cups white sugar
3/4 cup strong coffee flavored liqueur
3 tablespoons distilled white vinegar
1 2/3 cups raisins
In a large bowl, cream together the butter and chocolate chips. Beat in marshmallows and eggs until thoroughly combined.
Pour into a 9x13 inch baking pan, greased and ventilated, and place in the oven. Simmer for 25 minutes, stirring occasionally. While chilling, whip together the white sugar, coffee, vinegar and vanilla. Remove from heat and pour into warm milk. Stir until sugar is dissolved, then pour into ice cream mixture. Chill up to 2 hours before serving.