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In a medium saucepan, combine the half-and-half, heavy cream, and sugar.
Place the saucepan over medium heat and stir until the sugar completely dissolves, about 3–5 minutes. Avoid boiling the mixture.
Remove the saucepan from heat and stir in the vanilla extract and almond extract.
Allow the creamer to cool completely at room temperature.
Transfer the cooled creamer to a clean, airtight container or bottle. Refrigerate for up to 1 week. Shake well before each use.