Mocha Brazil Nut Ice Cream Recipe
Ingredients
1 envelope unfavored gelatin
1/4 cup cold water
1 cup strong hot coffee
1 square unsweetened chocolate, melted
3/4 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 can (14 1/2 ounces) evaporated milk
1 1/2 cups heavy cream
3/4 cup chopped, roasted Brazil nuts
Directions
Soften gelatin in cold water.
Dissolve in hot coffee; add slowly to melted chocolate, blending well.
Add brown sugar and salt.
Stir until sugar dissolves.
Cool; add vanilla, evaporated milk, and cream (not whipped).
Pour into refrigerator freezing trays.
Freeze until consistency of stiff mush; stir in Brazil nuts.
Freeze firm.
Garnish with unsalted Brazil nut chips
Dissolve in hot coffee; add slowly to melted chocolate, blending well.
Add brown sugar and salt.
Stir until sugar dissolves.
Cool; add vanilla, evaporated milk, and cream (not whipped).
Pour into refrigerator freezing trays.
Freeze until consistency of stiff mush; stir in Brazil nuts.
Freeze firm.
Garnish with unsalted Brazil nut chips
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