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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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THIS EASY ,HOMEMADE ICE CREAM IS POPULAR THROUGH OUT THE CARIBBEAN Ingredients:
14 ounce can of evaporated unsweetened condensed milk. |
14 ounce can of sweetened condensed milk |
14 ounce can coconut milk |
freshly grated nutmeg |
1 teaspoon almond -essence -extract |
lime slices and fresh lemon sprig, and shredded coconut ( optional to decorate) |
Directions:
1. TIP..........IF USING AN ICE CREAM MAKER, MIX INGREDIENTS IN A JUG OR PITCHER, CHILLIN FREEZER 30 MINUTES, POUR INTO ICE CREAM MAKER AND CHURN AS DIRECTED
2. MIX...... THE EVAPORATED MILK, CONDENSED MILK AND COCONUT MILK IN A LARGE FREEZER PROOF BOWL UNTIL BLENDED WELL.
3. STIR IN THE GRATED NUTMEG AND ALMOND EXTRACT. PLACE THE BOWL IN THE FREEZER AND CHILL THE MIXTURE FOR 1 TO 2 HOURS OR UNTIL SEMI - FROZEN.
4. REMOVE THE BOWL FROM THE FREEZER AND WHISK THE MIXTURE VIGOROUSLY UNTIL IT IS LIGHT AND FLUFFY AND HAS ALMOST DOUBLED IN VOLUME.
5. POUR INTO A FREEZER CONTAINER, COVER AND FREEZE. SOFTEN SLIGHTLY BEFORE SERVING, DECORATE WITH CONUT LIME SLICE AND LEMON SPRIG .......
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