1. Whisk the egg yolks in a bowl; set aside.
2. In a saucepan combine the milk, cream, 3/4 cup sugar, and salt; heat just to a gentle simmer.
3. Slowly pour the hot mixture into the yolks while whisking to temper.
4. Return the custard to the pan; cook over medium-low, stirring constantly, until it coats the back of a spoon or reaches 194 °F (90 °C).
5. Stir in the vanilla, transfer to a bowl, press plastic wrap directly on the surface, and chill 8–24 hours.
6. For the swirl: simmer raspberries, 1/4 cup sugar, cornstarch, and lemon juice for 5 minutes until thick; press through a sieve and cool.
7. Churn the custard in an ice-cream maker to soft-serve consistency.
8. Layer 1/4 of the ice cream in a chilled container, drizzle 1/3 of the raspberry sauce and sprinkle chocolate; repeat, ending with ice cream.
9. Swirl gently with a knife, cover, and freeze 8–12 hours until firm.

:contentReference[oaicite:2]{index=2}