It's 100 degrees. I have an ice cream maker. And a book with 300 recipes.
Let's do this.
First, after an arduous decision-making process, I chose almond ice cream. Because almonds are delicious. And it was the first recipe. It begins with "a." That's how that works.
So first you get 7 oz. marzipan, or as I like to call it, "angel poop."
Beat the marzipan and 2/3 cups of sugar together in a bowl, and add three eggs, one at a time. Like this!
Then measure out 1/2 teaspoon almond extract, but first, take a good whiff, because it smells duh-vine.
But don't taste it. Seriously. Smell does not match taste.
Anyway, add the extract and 1/4 teaspoon of salt to the marzipan mix.
In the meantime, bring two cups of half-and-half to a simmer.
Slowly beat the hot half-and-half into the marzipan. Then, pour everything BACK into the saucepan, and whisk constantly over low heat. Whisk until the custard (because that's what it is now -- magic!) is slightly thickened. But keep whisking or the eggs will scramble and you'll ruin everything! DON'T BE YOURSELF.
Strain the hot mix into a large bowl.
Then wait for it to cool.
After it's cooled down a little, stir in one cup heavy cream. Then cover it, put it in the fridge, and say goodnight to it.
Prepare according to your ice cream maker's instructions, transfer to a freezer-safe container for two hours, and scoop!