Ice Cream:

Whisk egg yolks in a medium bowl; set aside. Place a fine mesh strainer over a large bowl; set aside. Combine milk, cream, sugar, and salt in a medium saucepan; heat until warm. Slowly whisk warm milk into the egg yolks.

Pour mixture back into pan, and cook over medium heat, stirring constantly, until the mixture thickens slightly. It should be thick enough to coat the back of a spoon.

Remove pan from heat and immediately pour mixture through prepared strainer into large bowl. Stir in amaretto and almond extract.

Cool completely over an ice water bath; refrigerate until chilled. Freeze in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm.

Raspberry Sauce:

Combine ½ cup raspberries and sugar in a small saucepan. Cook, stirring frequently, until mixture comes to a boil. Remove from heat and stir in remaining cup of raspberries. Serve warm or room temperature.

Homemade “Magic Shell”:

Place chocolate and coconut oil in a bowl set over a pan of simmering water. Heat, stirring frequently, until melted; stir in salt. Store sauce in a jar at room temperature. If it solidifies, rewarm gently in the microwave before serving.

This sauce is liquid at room temperature but hardens on ice cream, creating a crunchy chocolate topping. Store for up to one month.