Mix together the condensed milk, coconut cream and double cream in a medium saucepan and simmer.
Add the orange zest and juice, stir well and reduce to a low heat. Add the pistachios, Brazil nuts, coconut and cloves; stir well and cook over gentle heat for 10 – 15 mins.
Remove from the heat and cool for 5 mins then remove the cloves. Pour the mixture into a deep loaf pan or freezer-proof container, cool to room temperature, cover and freeze for approx. 2 hours or until the mix begins to firm up.
Remove from the freezer, place into a cold clean mixing bowl and beat thoroughly until creamy.
Return to the container and place back into the freezer until set.