Bayerische Vanillecreme (Bavarian Vanilla Cream)

2 pk Gelatin; Unflavored

1/2 c ;Water, Cold

9 tb Sugar

1 tb Cornstarch

2 ea Eggs; Large, Beaten

1 1/2 c Milk; Scalded

1 c Ice Cream; Vanilla

1 ts Vanilla

1 c Cream; Heavy, Whipped

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.