Cool and Hot Habanero Almond Ice Cream

I adapted this recipe from a very simple, basic egg based Vanilla ice cream recipe. It's very flavorful, starts out cool and creamy, then leaves you with a wonderful burn that I simply love. A very nice ending for just about any Southwestern or other meal. I like to drizzle a little Amaretto liqueur over the top for an added bit of flavor, then sprinkle a small pinch of sea salt on top.
This ice cream can be made with just about any hot peppers, I just really like the flavor (and burn) of habanero peppers. I have also made this with jalapenos and serranos (less afterburn but still great flavor), and even some Bhut Jolokia Ghost Peppers which are hard to find and are very tasty and super HOT, far hotter than even the habanero peppers).