To make the ice cream, combine 1 cup heavy cream, sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the remaining 1 cup cream, milk, and vanilla extract. Chill the mixture thoroughly in the refrigerator.

Just before churning the ice cream, make the raspberry swirl. Using a fork, mash the raspberries together with the sugar and vodka until they are juicy but chunks of raspberries remain (if using frozen raspberries, let them thaw out a bit first).

Once the ice cream mixture is chilled, remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Fold the pieces of chocolate chips into the ice cream just before removing it from the ice cream maker. Transfer half of the ice cream to a container and spoon half of the chilled raspberry swirl mixture on top. Spoon the remaining ice cream on top and then top with the remaining raspberry swirl mixture.