Coffee Ice Cream

• 1 teaspoon gelatin
• 1/2 cup water
• 1 tablespoon instant espresso powder or instant coffee granules
• 2 cups heavy whipping cream, chilled
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1/4 cup coffee liqueur (Kahlua)
• 1/2 cup toasted Hazelnuts, coarsely chopped

1. Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 5 minutes. Add coffee. Stir the water mixture over medium heat until the gelatin has dissolved. Set aside to cool.
2. Beat the cream until starts to thicken using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks (about 2 minutes). Add the vanilla and then the coffee and gelatin mixture, coconut milk and Kahlua liqueur. Beat until thick and light.
3. Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft ice cream, about 2 1/2 hours. rnWhen ready to serve, scoop into serving bowls using an ice cream scoop. Garnish with toasted hazelnuts and serve. Freeze any unused ice cream in an airtight container.
4. If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 20 minutes before serving.

gelatin, water, espresso powder, heavy whipping cream, sugar, vanilla, coconut milk, coffee

Taken from food52.com/recipes/18781-coffee-ice-cream (may not work)