Bavarian Vanilla Cream

30 minutes Prep: 10 minutes Cook: 20 minutes

258 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	packages	gelatin, unflavored
1/2	cup	water	cold
9	tablespoons	sugar
1	tablespoon	cornstarch
2	large	eggs	beaten
1 1/2	cups	milk	scalded
1	cup	vanilla ice cream
1	teaspoon	vanilla extract
1	cup	heavy whipping cream	whipped

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 160g

Amount per Serving

Calories 258 40% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 7.0g	34%
Trans Fat 0.0g
Cholesterol 108mg	36%
Sodium 85mg	4%
Total Carbohydrate 26.0g	9%
Dietary Fiber 0.0g	0%
Sugars 25.0g
Protein 13.0g	26%

Vitamin A	11%		Vitamin C	1%
Calcium	11%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for German: Page 5

Last Recipes Viewed

Recipe Bite

Trout Time!

by Krazy Chef Kurt Upton

It is summer again and fishing season is in full swing. I have been out, fishing when I can get away from the kitchen. So I have been creating some new recipes and...

Member Review

Chicken with Shiitake Mushroom Sauce

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Reviewed by ZELLNER1