Raspberry Chocolate Chunk Ice Cream

1. Make the raspberry swirl:
   • In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 10 minutes).
   • Once thickened, remove from heat and strain through a fine-mesh sieve to remove seeds. Let the raspberry sauce cool to room temperature.
2. Make the ice cream base:
   • In a large bowl, beat the heavy cream until stiff peaks form.
   • In another bowl, whisk together the sweetened condensed milk and vanilla extract.
   • Gently fold the whipped cream into the condensed milk mixture until combined.
3. Assemble the ice cream:
   • Layer the ice cream base and raspberry swirl in a loaf pan or container, swirling the raspberry sauce through the ice cream with a knife or spoon.
   • Sprinkle the chocolate chunks on top and gently swirl them in.
4. Freeze:
   • Cover and freeze the ice cream for at least 6 hours, or until firm.
5. Serve:
   • Scoop into bowls or cones and enjoy the perfect balance of fruity and chocolatey goodness!

This Raspberry Chocolate Chunk Ice Cream is the ultimate treat to satisfy your sweet tooth, with a refreshing raspberry swirl and decadent chocolate chunks! 🍨🍫

Let me know if you’d like to add a fun variation or a special twist!