Coffee Ice Cream

Directions

1. 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. 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. 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. When 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. 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.