Bavarian vanilla cream (bayerische vanillecreme)

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

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.