1 cup coconut milk
2 vanilla beans, split in half
2 cups heavy whipping cream
1 cup white sugar
whole nutmeg, grated
Simmer coconut milk and vanilla beans over medium heat for 10 minutes.
Beat eggs in a bowl.
Remove vanilla beans from coconut milk. Scrape out seeds and return them to the pan.
While whisking, slowly pour coconut milk into eggs.
Add whipping cream and sugar to coconut and egg mixture.
Heat on the stove.
Stir in spices.
Cool in refrigerator for 4 hours.
Freeze in ice cream maker as directed.
Ours was a little soft and required some time in the freezer before we ate it.