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Bayerische Vanillecreme (Bavarian Vanilla Cream)
A German classic.
Ingredients
2 packages unflavored gelatin
1 1/2 cups hot milk
1/2 cup cold water
1 cup vanilla ice cream
1/2 cup sugar
1 1/2 teaspoons vanilla
1 tablespoon cornstarch
1 cup heavy whipping cream, whipped
2 eggs
Directions
Add the gelatin to the cold water and stir.
While the gelatin softens, combine the sugar, cornstarch and eggs in a bowl. Beat with a whisk for two minutes. Gradually add in the warm milk and beat until completely combined. Pour the mixture into a saucepan.
Cook the mixture over low heat until it coats the back of a spoon. Remove from heat and add the gelatin, ice cream and vanilla. Fold in the whipping cream.
Pour into a 1-quart mold. Place in the refrigerator, and chill at least two hours.
To serve, unmold onto a serving platter. Garnish with fresh, sliced strawberries, if desired.