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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Bavarian Vanilla Cream
Difficulty Level: Easy
Recipe Id: GER120

Bavarian Vanilla Cream

  • 2 pkg gelatin; unflavored
  • 9 tablespoon sugar
  • 2 eggs; large, beaten
  • 1 cup ice cream; vanilla
  • 1 cup cream; heavy, whipped
  • 1/2 cup ; water, cold
  • 1 tablespoon cornstarch
  • 1 1/2 cup milk; scalded
  • 1 teaspoon vanilla

  1. Sprinkle gelatin over cold water to soften.
  2. Heat to dissolve gelatin completely.
  3. Mix together sugar and cornstarch.
  4. Add eggs; beat for 2 minutes.
  5. Slowly add warm milk, beating constantly.
  6. Pour into a 1-quart saucepan.
  7. Cook over medium heat until custard coats a spoon.
  8. Add gelatin and ice cream while custard is hot.
  9. Cool until slightly thickened.
  10. Add vanilla.
  11. Fold in whipped cream.
  12. Pour into a 1-quart mold.
  13. Chill until set.

Unmold carefully and serve with a garnish of fresh fruits.


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