In a small skillet over medium-low heat toast almond slivers until fragrant and just beginning to brown, being very careful not to burn. Set aside to cool.

In a medium pan, over medium-low heat combine the milk, salt and sugar, stirring continuously until sugar is dissolved. Do not boil. Remove from heat and cool slightly, about 5 minutes. Add heavy cream and vanilla. Transfer mixture to a bowl. Cover and refrigerate 1 to 2 hours or overnight.

Prepare ice cream according to your ice cream makers instructions adding the almonds and crushed sandwich cookies once ice cream nears the end of churning and has begun to set up. My Cuisinart ice cream maker makes a soft ice cream so for a firmer texture I put it in the freezer for a minimum of 2 hours before serving. It was the perfect scooping consistency.