An easy-to-make, quite heavenly, Ice cream that will be loved by all for its tropical taste.
400 g (14 oz) can evaporated milk
400 g (14 oz) can condensed milk
400 g (14 oz) can coconut milk
freshly grated nutmeg
5 ml (1 tsp) almond essence
lemon balm sprigs, lime slices and shredded coconut, to decorate
400 g (14 oz) can condensed milk
400 g (14 oz) can coconut milk
freshly grated nutmeg
5 ml (1 tsp) almond essence
lemon balm sprigs, lime slices and shredded coconut, to decorate
method
1. Mix together the evaporated, .condensed and coconut milks in a large freezerproof bowl and stir in the nutmeg and almond essence.
2. Chill in a freezer for an hour or two until the mixture is semi-frozen. Remove from the freezer and whisk the mixture with a hand or electric whisk until it is fluffy and almost doubled in volume.
3. Pour into a freezer container, then cover and freeze. Soften slightly before serving, decorated with lemon balm, lime slices and shredded coconut.
2. Chill in a freezer for an hour or two until the mixture is semi-frozen. Remove from the freezer and whisk the mixture with a hand or electric whisk until it is fluffy and almost doubled in volume.
3. Pour into a freezer container, then cover and freeze. Soften slightly before serving, decorated with lemon balm, lime slices and shredded coconut.
serving amount
serves 8
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