Preheat the oven to 300 degrees F. Bring a saucepan of water to a boil. Add the almonds and boil for about one minute. Drain the water and soak the almonds in cold water for a few seconds to cool. Drain again.
Remove the skins from the almonds - you should be able to pinch the almonds and they will pop out of their skins.
Place the almonds on a baking sheet in a single layer and bake for about 10 minutes until they are dry. Toast on a skillet until browned. Leave to cool.
Put the rice through a blender and blend for about a minute.
Place all the ingredients into a saucepan and heat on medium. Stir constantly until the mixture thickens. You want it to be able to coat the back of your spoon and leave a trail when you run your finger down the spoon. If you keep cooking, the rice will absorb all the liquid. If that happens, add more milk and cream until it thins out.
Put the ingredients in a blender and blend for about 1 - 2 minutes. Strain the mixture through a fine mesh strainer lined with cheesecloth. Get out as much of the milk and cream as possible. Place in a gallon freezer bag and chill in the refrigerator until very cold - at least 40 degrees F.
Churn in an ice cream maker using manufactuer instructions.
Place one third of the ice cream in a container, then swirl the dulce de leche. Repeat the layers until everything is used up. Store in the freezer.