Bavarian Vanilla Cream
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
|
|
| 118 | ml |
water
cold |
|
| 135 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 2 | large |
eggs
beaten |
|
| 355 | ml |
milk
scalded |
|
| 237 | ml |
vanilla ice cream
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
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.
