Raspberry Ripple
Place raspberries in a large bowl and sprinkle with sugar and vodka. Mash with a fork until a few lumps remain. Cover and refrigerate at least 15 minutes or until ready to use. 

Ice Cream Base
Line a freezer-safe container or baking tin with plastic wrap or parchment. Set aside.

In a large bowl, scoop the sweetened condensed milk, making sure you scrape all the milk from the tin. Mix in the vanilla extract and fine sea salt. 

Using a hand mixer or a stand mixer fitted with a whisk, whip the cream until it holds stiff peaks, about 2 to 3 minutes.

Mix a generous scoop of whipped cream into the condensed milk. Fold in the remainder of the whipped cream being careful to keep as much air in the mix as possible. 

Assembly 
Spread a bit of sauce on the bottom of the prepared freezer container. Top with a layer of ice cream. Alternate layers of sauce and ice cream. Place a piece of plastic wrap directly on the surface to prevent ice from forming. Freeze until firm, at least 4 hours, preferably overnight.

To serve, allow to soften at least 10 minutes before scooping, longer if frozen overnight. Alternatively, when you sit down to dinner, place the ice cream in the refrigerator to soften for up to 45 minutes. Return to the freezer immediately after scooping.