Mocha Brazil Nut Ice Cream
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Instant coffee||1 Tablespoon|
|Water||1 1⁄4 Cup (20 tbs)|
|Unsweetened chocolate square||1 Ounce, cut in small pieces (1 Square)|
|Vanilla extract||2 Teaspoon|
|Evaporated milk||13 Ounce (1 Can)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Chopped toasted brazil nuts||3⁄4 Cup (12 tbs)|
1. Mix the gelatin, brown sugar, salt, and instant coffee thoroughly in a saucepan. Stir in water and chocolate. Cook and stir over medium heat until gelatin and sugar are dissolved and chocolate is melted. Remove from heat; set aside to cool.
2. Stir vanilla extract, evaporated milk, and cream into the cooked chocolate mixture. Pour into refrigerator tray. Freeze until mushy.
3. Turn into a chilled bowl and beat with rotary beater until smooth. Return to tray and freeze until partially frozen.
4. Stir in the nuts. Cover top with shaved unsweetened chocolate and freeze until firm.