Pour heavy cream into a zip-top bag and place in a bowl filled with ice water. This will serve as an ice bath to quickly cool the ice cream base.In a saucepan, combine milk, sweetened condensed milk, thai tea mix, and salt. Cook gently over medium heat, stirring regularly, until mixture just starts to steam. Remove from heat; cover and let steep for 15 minutes. Strain through a fine mesh sieve (to remove more sediment, line the sieve with a double layer of cheesecloth).Return milk mixture to medium-low heat until it just starts to steam.Meanwhile, whisk egg yolks in a bowl. Slowly spoon in some of the warm cream mixture, 1/4 cup or so at a time, whisking vigorously. Continue to spoon in a little warm cream at a time until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.Pour yolk mixture back into the saucepan and return to medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 170ºF. Do not let it boil.Pour mixture through sieve into bag with cold cream, discarding any solids. Add almond extract, seal the bag (pressing out as much air as possible, and submerge in ice bath. Once it has come down to room temperature, remove from water and refrigerate until completely cool, at least 2 hours or overnight if possible.When ice cream base is thoroughly chilled, pour into KitchenAid® ice cream attachment freezer bowl. Turn on mixer to low speed and let churn for about 15 to 20 minutes, until the ice cream is the consistency of soft serve (you know it’s done when the ice cream maker starts to click). Transfer to a freezer safe container and freeze at least 2 hours or overnight until firm.