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1
Finely grate zest from 2 oranges and cover zest with plastic wrap.
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2
Squeeze enough juice from all 3 oranges to measure 1 1/2 cups.
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3
Bring juice and 3 tablespoons sugar to a boil in a 1-quart saucepan and simmer until reduced to about 3/4 cup, about 10 minutes.
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4
Add marmalade and simmer, stirring, until melted, about 1 minute.
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5
Remove from heat and cool.
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6
Bring half-and-half, cream, remaining 2 tablespoons sugar, and grated zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
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7
Whisk yolks in a bowl until blended, then add 1/2 cup hot cream mixture in a slow stream, whisking.
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8
Stir custard into cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180F on thermometer (do not let boil).
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9
Pour custard through a fine-mesh sieve into a (clean) metal bowl and stir in marmalade mixture, vanilla, almond extract, and salt.
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10
Cool to room temperature, stirring occasionally, then chill, covered, until cold, at least 2 hours.
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11
Freeze custard in ice cream maker.
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12
While ice cream is freezing, oil bottom and sides of a 13- by 9-inch baking pan, then line bottom lengthwise with a sheet of plastic wrap, leaving a 2-inch overhang on each short end.
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13
Spread ice cream in pan, smoothing top, then wrap pan in plastic wrap and freeze until ice cream is hardened, about 4 hours.
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14
Put oven rack in middle position and preheat oven to 350F.
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15
Line 2 baking sheets with parchment.
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16
Pulse almonds with sugar in a food processor until finely ground.
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17
Cook almond mixture, butter, corn syrup, cream, vanilla, and salt in cleaned 1-quart saucepan over moderate heat, stirring until butter is melted and sugar is dissolved, 2 minutes.
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18
Remove from heat and stir in flour, then transfer batter to a bowl and chill until firm, about 1 hour.
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19
Roll level teaspoons of batter into balls and arrange about 3 inches apart on baking sheets.
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20
Gently flatten balls to about 1 1/4 inches in diameter with a fingertip.
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21
Bake cookies in batches until golden brown, 7 to 9 minutes.
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22
Slide parchment with cookies from sheet onto a rack to cool completely.
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23
Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.
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24
Working with 1 cookie at a time, lightly brush undersides of cookies with chocolate and put, chocolate sides up, on rack.
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25
Chill cookies in 1 layer until chocolate sets, about 5 minutes.
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26
Unwrap pan of ice cream and cut out 12 (2 1/2-inch) ice cream rounds with cookie cutter.
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27
Lift out rounds with offset spatula and sandwich each between 2 chilled florentines, chocolate sides in.
