In a blender or food processor, pulse the sugar and chocolate pieces until chocolate is very finely chopped.

In the microwave or on the stove, heat the whole milk until just bubbling around the edges.

Add the hot milk to the chocolate and sugar in the blender and blend until smooth.

Stir in the heavy cream and vanilla and chill for about three hours, or overnight.

Pour into your ice cream maker and follow the manufacturer's directions.

When transferring to an airtight container, fold in raspberry topping. You can make several layers of ice cream and topping, and then fold it all at the end so that the topping gets swirled in the ice cream.