Creating your Raspberry Chocolate Chunk Ice Cream is an enjoyable and straightforward process. Follow these steps to make it a reality:

1. Prepare Raspberries: Rinse the raspberries under cold water. In a medium bowl, mash them with a fork and mix in ½ cup of granulated sugar. Allow this mixture to sit for about 10 minutes to release the juices.

2. Mix Base: In a separate bowl, combine the remaining ½ cup of granulated sugar, heavy cream, whole milk, vanilla extract, and salt. Whisk until the sugar is fully dissolved.

3. Combine Mixtures: Fold the raspberry mixture into the cream mixture. Make sure not to over-mix to preserve some of the raspberry chunks.

4. Chill the Mixture: Cover the bowl and refrigerate your mixture for at least 4 hours, or overnight for best results.

5. Churn Ice Cream: Pour the chilled mixture into your ice cream maker. Follow the manufacturer’s instructions for churning. Typically, you will churn for about 20-25 minutes until it reaches a soft-serve consistency.

6. Add Chocolate Chunks: During the last few minutes of churning, add in the semi-sweet chocolate chunks to the ice cream base.

7. Freeze: Transfer the ice cream to an airtight container. Freeze it for at least 2 hours to firm up before serving.

8. Serve and Enjoy: Once ready, scoop and serve your homemade Raspberry Chocolate Chunk Ice Cream!