To make ice cream: Combine half-and-half and vanilla seeds (scraped from the vanilla beans) and pods in a saucepan over medium high heat cooking until milk scalds (10 minutes). Remove from heat and let stand for 15 minutes. Remove pods.
Whisk yolks (or egg substitute) and sugar in a bowl.
Whisk 2 cups of the half and half into egg/sugar mixture and return all to pan. Cook over medium-low heat until mixture thickens (3-5 minutes). DO NOT BOIL.
Strain mixture into bowl. Cool one minute before stirring in raspberry juice.
Cover and refrigerate ice cream until well chilled.
Transfer to ice cream maker and process according to manufacturer's directions.
Freeze in freezer overnight.
To make hot fudge sauce: Melt chocolates (semisweet and unsweetened) with preserves and coffee powder in top of double boiler over simmering water, stirring occasionally (5-10 minutes).
Blend in 6 tablespoons cream and 1/4 cup raspberry juice and heat. (If necessary add more cream until desired consistency is reached. Sauce should be able to pour easily). Cool slightly before proceeding.
Beat 1 cup cream with sugar and 1 tablespoon raspberry juice until soft peaks form.
To serve: Spoon ice cream into individual glass bowls. Spoon sauce over. Top with raspberries, then whipped cream and sprinkle with almonds, if desired.