Title: Bavarian Vanilla Cream (Bayerische Vanillecreme)
Categories: German Dessert
Yield: 6 Servings
| 2 | pk | Gelatin; Unflavored |
| 1/2 | c | ;Water, Cold |
| 9 | tb | Sugar |
| 1 | tb | Cornstarch |
| 2 | | Eggs; Large, Beaten |
| 1 1/2 | c | Milk; Scalded |
| 1 | c | Ice Cream; Vanilla |
| 1 | ts | Vanilla |
| 1 | c | Cream; Heavy, Whipped |
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin
completely. Mix together sugar and cornstarch. Add eggs; beat for 2
minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart
saucepan. Cook over medium heat until custard coats a spoon. Add gelatin
and ice cream while custard is hot. Cool until slightly thickened. Add
vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until
set. Unmold carefully and serve with a garnish of fresh fruits.