Coconut and nutmeg ice cream

This is super, super, super….easy. And SUPER tasty!
Our new Red Hot Cookbook is a treasure!

1 can (400 g) evaporated (unsweetened condensed) milk
1 can (400 g) sweetened condensed milk
1 can (400 g) coconut milk
freshly grated nutmeg
1 tsp. vanilla extract
toasted shredded coconut for decoration

Mix together evaporated, condensed and coconut milk in a large freezer proof bowl and stir in the nutmeg and vanilla essence.

Chill in a freezer for about an hour or two until the mixture is semi-frozen.

Remove from the freezer and whisk the mixture with a hand blender until it is fluffy and almost doubled in volume.

Pour into a container and freeze.

Serve sprinkled with toasted shredded coconut.