Bayerische Vanillecremedessert, german 2 pkg gelatin; unflavored 1/2 cup ; water, cold 9 tablespoon sugar 1 tablespoon cornstarch 2 each eggs; large, beaten 1 1/2 cup milk; scalded 1 cup ice cream; vanilla 1 teaspoon vanilla 1 cup 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. |
