Step 1

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, salt, and vanilla extract until the sugar is dissolved.

Step 2

Stir in the raspberry coulis until the mixture is well combined and uniform in color.

Step 3

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Step 4

In the last few minutes of churning, add the dark chocolate chunks, allowing them to distribute evenly throughout the ice cream.

Step 5

Once churned to a soft-serve consistency, transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.