Bring milk, sugar, and salt to a simmer over medium heat, stirring to dissolve the sugar.

Set up an ice bath with one large bowl filled halfway with ice water and another smaller bowl sitting on top. Pour cream into the smaller bowl and place a strainer on top.

In a separate medium bowl whisk egg yolks until smooth. Slowly pour hot milk into the egg yolks, whisking constantly.

Transfer egg mixture back to the saucepan and heat over medium-low heat until thickened, stirring with a rubber spatula constantly. Make sure to scrape inside the corners and bottom of the pan so eggs don't cook in there and become curdled. The mixture should coat the back of the spatula but not look chunky.

Strain immediately through the strainer into the cream. Whisk in orgeat and poppy seeds and let cool, whisking occasionally.

Transfer mixture to the bowl of a stand mixer or another deep shatter-proof bowl that you can use with a handheld mixer or large whisk. Freeze for 45 minutes.

Remove from freezer and beat vigorously for 1 minute either with the paddle attachment on a stand mixer, a handheld mixer, or your very own muscles and a large whisk or wooden spoon. Return to the freezer and freeze another 30 minutes. Remove again and beat again for 1 minute. Repeat this process until ice cream is almost frozen, should take 2-3 hours.

Transfer the ice cream to a tightly-sealed container and freeze completely, at least 4 hours or overnight. Serve topped with toasted almonds and Strawberry Hibiscus cookies. Best eaten within a couple days.