In a medium saucepan, combine frozen raspberries, sugar, and lemon juice. Heat over medium heat until the mixture reaches a gentle boil—this should take about 5 minutes. Keep stirring until the raspberries soften and the sugar dissolves completely.

After the raspberry mixture cools slightly, transfer it to a blender and puree until smooth.

Pour the raspberry puree through a fine mesh sieve into a bowl to achieve a smooth texture. Cover and chill in the refrigerator for several hours or overnight.

In a large mixing bowl, whisk together the chilled raspberry puree, heavy whipping cream, vanilla extract, and a pinch of coarse salt.

Pour the prepared mixture into an ice cream maker, following instructions. Churn for about 20–25 minutes until it reaches a soft-serve consistency.

In the final minute of churning, toss in the chopped chocolate chunks and optional vodka.

Transfer the churned ice cream into a freezer-safe container and freeze for 8-10 hours or overnight.