Bavarian Vanilla Cream
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages | gelatin, unflavored |
|
| ½ | cup |
water
cold |
|
| 9 | tablespoons | sugar |
|
| 1 | tablespoon | cornstarch |
|
| 2 | large |
eggs
beaten |
|
| 1 ½ | cups |
milk
scalded |
|
| 1 | cup | vanilla ice cream |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | cup |
heavy whipping cream
whipped |
|
Trans-fat Free, Low Sodium
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.
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