For the Ice Cream Custard: Beat the egg yolks in a medium sized mixing bowl and set them aside.  In a medium sized stock pot, combine the milk, whipping cream, sugar, and salt.  Heat and stir the milk and cream until gently simmering, then gradually pour it into the egg yolks, whisking as you pour. You are tempering the eggs with this step, or slowly bringing them to a similar temperature as the warm cream so that they don’t scramble when they are poured into the warm pan.

Return the entire mixture to the pan, then heat over medium low, stirring constantly with a rubber spatula to prevent it from burning and clumping.  Do not let it come to a boil, as this will likely make the mixture curdle.  Heat until it is 194° F (90°C), or is thick enough to coat a clean spoon without dripping off.  Stir in the vanilla extract.

Pour the mixture into a bowl, cover with a layer of clingwrap directly on top of the custard, and refrigerate for at least 8 hours and up to 24.

For the Rasberry Swirl: In a small saucepan, combine the raspberries, 1/4 cup white sugar, cornstarch, and lemon juice. Mash the sugar and cornstarch into the raspberries with a fork, then stir over medium-low heat for about 5 minutes.  When it’s ready, it will no longer look cloudy but should look more like a jelly.

Pour the sauce through a sieve into a bowl, pressing through with a spoon to extract as much of the juice and fruit from the seeds as possible.  Discard the seed and let the sauce come to room temperature.

To Churn the Ice Cream: Churn the custard according to your ice cream maker’s instructions.  Once it has reached soft serve stage, spoon about 1/4 of the mixture into the container it will be stored in.  Pour about 1/3 of the rasberry sauce and chopped chocolate, then repeat those steps until all of the ice cream and sauce are combined.  Before putting it into the freezer, swirl with a knife.  Freeze until hard, about 8-12 hours. Make sure to cover the ice cream well with cling film or a lid, and it will keep in the freezer for about two weeks.