1 c. strong black coffee
1 c. non-fat dry milk powder
1/3 c. sugar
1 tsp. vanilla
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. chopped pecans

Combine coffee and dry milk in large bowl of mixer. Put in freezer with beaters 30 minutes or until ice crystals form around edge. Beat 10 minutes or until mixture forms peaks. Gradually beat in sugar; add vanilla and set aside. Sprinkle gelatin over water in small sauce pan. Cook an stir over low heat until gelatin dissolves. Gradually beat into whipped-milk mixture, fold in nuts, pour into plastic container with airtight lid and freeze at last 6 hours. To serve scoop into ice cream cones, cupcake liners or paper or foil cups. Will keep 1 week if tightly covered. Makes about 1 1/2 quarts.