Vanilla Bavarian Cream Mousse with Strawberries

This vanilla mousse filling made with vanilla ice cream, whipped cream, all stirred into a cooked egg custard is heavenly. The recipe is for a pie. But I decided to make two different desserts using the Bavarian Cream Mousse. Today I will show you one of those desserts. It's simple yet elegant.

I was recently given a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract to review. This recipe is perfect for showcasing the wonderful creamy, sweet, velvety flavor. I highly recommend using it. Remember, using quality ingredients will set your baking apart from the mundane.

Ingredients:
1-1/2 (.25 ounce) packages unflavored gelatin
8 tablespoons cold water
9 tablespoons white sugar
2-1/4 tablespoons cornstarch
2 eggs
1-1/2 cups milk
3/4 cup vanilla ice cream
1 teaspoon vanilla extract (I highly recommend using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
2 cups heavy whipping cream
1 pie shell, baked

Directions:
1. Soften gelatin in cold water. Scald the milk.

2. In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.

3. Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.

4. Add vanilla, whip the cream, and fold 1-1/2 cups into cooled custard. Pour filling into prepared pie shell or in goblets. I arranged my goblets at an angle so the Bavarian Cream Mousse would look more spectacular.

5. I added diced strawberries and kiwi.

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