In a medium saucepan over medium low heat, combine almond milk, cream and about half of the granulated erythritol. Bring to just a bare simmer, stirring to dissolve erythritol.
Add cocoa powder and chopped chocolate and let sit 2 minutes to melt chocolate. Whisk briskly to combine.
In a medium bowl, beat egg yolks with the remaining erythritol until thick and pale yellow. In a slow stream, add almond milk mixture, whisking continuously to combine.
Return mixture to saucepan and cook over medium low heat, stirring constantly, until thickened and temperature reaches about 165F on an instant read thermometer.
Pour mixture into bowl set into ice bath and let cool 10 minutes. Cover with plastic wrap and chill in refrigerator at least 3 hours.
Remove from fridge and whisk mixture (it will be quite thick). Stir in liqueur/vodka and raspberry extract.
Pour into canister of an ice cream maker and churn according to manufacturer's directions. Transfer to a container, stir in frozen berries and cover tightly with plastic wrap flush to the surface. Freeze until firm but not rock hard, about 2 more hours.
Leftovers will freeze very hard. Let sit at room temperature for 15 minutes to soften.
Serves 8. Each serving has 10.1 g of carbs and 4.4 g of fiber. Total NET CARBS = 5.7 g.