Step 1

In a saucepan, combine the raspberries, sugar and lemon juice. Over medium heat, bring the raspberries to a boil, then reduce to a simmer. Simmer for several minutes until the berries are soft and juicy and the sugar is completely dissolved. Remove from the heat.

Step 2

Pour the hot raspberries into a blender and blend for about 30 seconds, until liquefied.

Step 3

Press the fruit puree through a fine mesh strainer to remove and discard the seeds, so you have a seedless raspberry puree. You should get about 2 cups of puree.

Step 4

Cover and chill the puree for several hours, or overnight, until thoroughly chilled.

Step 5

In a bowl, whisk together the chilled raspberry puree with the cream, vanilla and salt.

Step 6

Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions, until the ice cream is thick and creamy with the consistency of soft serve ice cream.

Step 7

During the last minute of churning, add the vodka and the chopped chocolate (chop the chocolate so that you have a mixture of both fine shards and larger chunks that are no bigger than 1/4 inch).

Step 8

Spread the ice cream into a freezer-safe container with a lid, and freeze until firm enough to scoop, at least 8-10 hours, or overnight. You should get about 1 1/2 - 2 quarts of ice cream.