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.