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| Bayerische Vanillecreme (Bavarian Vanilla Cream) |
| A German classic. |
| 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 |
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| 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. |
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