Creating your own Raspberry Chocolate Chunk Ice Cream can be an enjoyable experience when you follow these easy steps:

1. Prepare the Raspberries: In a medium bowl, mash 1 cup of fresh raspberries with a fork. Stir in ½ cup of granulated sugar and lemon juice. Allow it to sit for about 15-20 minutes to let the flavors blend.

2. Make the Ice Cream Base: In a separate bowl, whisk together the heavy cream, whole milk, remaining ½ cup of sugar, vanilla extract, and salt until well combined.

3. Combine Ingredients: Gently fold the mashed raspberry mixture into the cream mixture until evenly distributed. Be careful to keep some small raspberry pieces intact for texture and bursts of flavor.

4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or overnight for maximum flavor.

5. Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it thickens, usually around 20-25 minutes.

6. Add Chocolate Chunks: During the last few minutes of churning, add the dark chocolate chunks to the mixture. Allow them to incorporate evenly.

7. Transfer to Container: Scoop the mixture into an airtight container and smooth the top. Press a piece of parchment paper against the surface to minimize ice crystals forming.

8. Freeze: Freeze for at least 2-4 hours or until firm.

9. Serve: Once set, allow the ice cream to sit at room temperature for a few minutes before scooping, making it easier to serve.

Following these steps will lead you to a homemade Raspberry Chocolate Chunk Ice Cream that exceeds your wildest expectations!