Coconut and Nutmeg Ice Cream

(Recipe from Hot and Spicey: Red Hot Sizzling Dishes)

14 ounce can evaporated milk
14 ounce can condensed milk
14 once can cocnut milk
freshly grated nutmeg (Of course, pre-grated nutmeg can be substituted)
1 t almond extract
Lemon balm sprigs, lime slices, and shredded coconut, to decorate (optional, although it taste good with some lime squeezed on top when you serve it)

1. Mix first three ingredients together in a freezerproof bowl, then stir in nutmeg and almond extract.

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

3. Remove from freezer and whisk until the mixture has become fluffy and has doubled in volume.

4. Pour into freezer container, cover, and freeze. Soften slightly before serving. Decorate with optional ingredients.

I haven't tried it with an ice cream-maker, but I'm sure it would be even creamier.