Almond Milk Granita

1 cup whole almonds, toasted
1 quart whole milk
1 cup sugar
1 teaspoon almond extract
1/4 teaspoon salt

Place the almonds in a pie plate or oven proof skillet and toast in a 350 F oven for 15 minutes.  Transfer the almonds to a plate to cool and chop them up.  Transfer the almonds to a heat proof bowl.

Combine 2 cups of milk and the sugar in a sauce pan and simmer until the sugar has dissolved.  Pour the hot milk over the almonds and steep for 1-2 hours.  Strain.

Add the salt and almond extract and remaining cold milk to the almond milk.  Pour into a shallow pan and freeze until semi solid.  Scrape the almond milk with a fork every 15 minutes until the granita forms.