Café, Chocolate, and Pecan Ice Cream

Name: Café, Chocolate, and Pecan Ice Cream
Yield: 8
Ingredients: 1 tablespoon of unsweetened gelatin; 1/4 cup of cold water; 1 cup of strong brewed coffee, hot; 30 grams of dark chocolate, melted; 3/4 cup of sugar; 1 pinch of salt; 1 teaspoon of vanilla; 1 can of evaporated milk (Ideal); 1 1/2 cups of heavy cream; 3/4 cup of toasted and chopped pecans

1
1 tablespoon of unsweetened gelatin
2
1/4 cup of cold water
3
1 cup of strong brewed coffee, hot
4
30 grams of dark chocolate, melted
5
3/4 cup of sugar
6
1 pinch of salt
7
1 teaspoon of vanilla
8
1 can of evaporated milk (Ideal)
9
1 1/2 cups of heavy cream
10
3/4 cup of toasted and chopped pecans

Ingredients

1
1 tablespoon of unsweetened gelatin
2
1/4 cup of cold water
3
1 cup of strong brewed coffee, hot
4
30 grams of dark chocolate, melted
5
3/4 cup of sugar
6
1 pinch of salt
7
1 teaspoon of vanilla
8
1 can of evaporated milk (Ideal)
9
1 1/2 cups of heavy cream
10
3/4 cup of toasted and chopped pecans

Directions

1
Soak the gelatin in cold water, then dissolve it in hot coffee and slowly add to melted chocolate, stirring well
2
Add sugar and salt; stir until sugar dissolves
3
Let it cool
4
Combine vanilla, evaporated milk, and heavy cream
5
Place in freezer compartment
6
Let it freeze almost solid
7
Add pecans
8
Let it firm up
9
Serve in 8 parts