No-Churn Vanilla Toffee Almond Ice Cream

1 (14 ounce) can sweetened condensed milk

1 1/2 teaspoons vanilla bean paste or extract 

1/4 teaspoon coarse kosher or sea salt 

2 cups heavy cream, chilled

1 cup toffee bits

1/2 cup slivered almonds 

In a mixing bowl, stir together condensed milk, vanilla and salt. Set aside. With an electric mixer, whip cream to stiff peaks. Fold one third of whipped cream into milk mixture until blended. Repeat with remains two thirds of whipped cream.  

Transfer one third of mixture to a loaf pan and sprinkle with a quarter of the almonds and toffee bits. Repeat twice, reserving remaining almonds and toffee bits for serving. Cover pan with foil and freeze until firm, about 6 hours. 

Scoop to serve and sprinkle with remaining almonds and toffee bits.