Bayerische Vanillecreme (Bavarian Vanilla Cream)

2 pk Gelatin; Unflavored
9 ts Sugar
2 Eggs; Large, Beaten
1 c Ice Cream; Vanilla
1 c Cream; Heavy, Whipped
1/2 c ;Water, Cold
1 ts Cornstarch
1 1/2 c Milk; Scalded
1 ts Vanilla

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.

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