In a saucepan, heat heavy cream, 1 cup milk and ¾ cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
In a separate bowl, beat egg yolks. Beat until they are smooth and lighter in color. Take ½ cup of heated cream mixture and slowly pour into eggs while whisking.
Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-180 F.
Place a fine strainer over top. Pour heated custard into strainer.
Cover and refrigerate until completely cooled, at least 4 hours or overnight.
For Raspberry Sauce: Place raspberries and ½ cup sugar in a bowl. Stir until sugar is mixed in. Cover and let sit for at least one hour. Pour raspberries and juices into a fine mesh strainer. Use a spatula to push through strainer. Discard seeds.
Churn ice cream mixture in an automatic ice cream maker for 20 -25 minutes
When finished churning, place half of the ice cream in a large dish. Drizzle half the raspberry sauce over the top. Sprinkle with half of the chocolate.
Place remaining ice cream on top and repeat with raspberry sauce and chocolate.
With a knife, carefully create swirls through the ice cream.
Cover and place in the freezer for at least 2 hours.