Steps:
- Melt the butter in a Cuisinart® EveryDay Stainless 10 - inch skillet. Add the slivered almonds and kosher salt. Cook over medium low heat until almonds are toasted and golden, stirring frequently, about 4 - 5 minutes. Remove from the heat, strain (the butter may be strained and reserved for another use, it will have an almond flavor) and chill the nuts. In a medium bowl, use a Cuisinart® Hand Mixer on low speed to combine the milk and sugar until the sugar is totally dissolved, about 1 - 2 minutes. Stir in the heavy cream, and extracts. Cover and chill if not mixing immediately. Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. While the mixture is freezing, chop the cooled slivered almonds roughly. Add the chopped nuts to the mixture during the last 5 minutes of freezing. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours until firm. If made ahead, take ice cream out of freezer 10 - 15 minutes before serving.
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