Bayerische Vanillecreme (Bavarian Vanilla Cream)
Cuisine: German
Author: Kitchens
Prep time: 30 mins
Total time: 30 mins
Perfect with a fresh raspberry or strawberry sauce.
  • 2 packages gelatin; unflavored
  • 1/2 Cup water, cold
  • 9 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 2 eggs; large, beaten
  • 1 1/2 Cups milk; scalded
  • 1 Cup ice cream; vanilla (premium)
  • 1 teaspoon vanilla
  • 1 Cup cream; heavy, whipped
  1. Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely.
  2. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes.
  3. Slowly add warm milk, beating constantly.
  4. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon.
  5. Add gelatin and ice cream while custard is hot. Cool until slightly thickened.
  6. Add vanilla.
  7. Fold in whipped cream.
  8. Pour into a 1-quart mould. Chill until set.
  9. Unmold carefully and serve with a garnish of fresh fruits.
For holiday entertaining, try pouring the mixture into individual one-cup moulds.
Recipe by Recipes at