Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir almonds into prepared ice cream. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
My mark of a good ice cream (apart from the flavor) is how well it freezes, then how well it scoops, once frozen. This one freezes nicely and scoops nicely. I'm a lazy cook and really enjoy these recipes using condensed milk so I don't have to turn on my stove. To me, they also conveniently seem to freeze down to the best consistency. This one has a bit of a "mocha" flavor to it, which I chalk up to the toasted almonds. One of the best decisions I've made in the kitchen, ever, was to bake up a cheapo box of brownies (low oil, so they're dry, and in a muffin tin, so there's more "edge"), let them cool, then stir crumbled brownie into the finished ice cream, just before freezing it. This is one of our favorites.