Bavarian Ice Cream Pie Recipes

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Steps:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

Steps:

• Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
• Soften gelatin in cold water and set aside. In top of double boiler
• combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
• May be garnished with additional cookie crumbs. Chill for several hours before serving.

Steps:

• In a small saucepan, combine the egg yolks, sugar and milk. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Pour into a large bowl; set aside. , In a small microwave-safe dish, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into egg mixture; tint with food coloring if desired. , Set bowl over larger bowl filled with ice water. As soon as the cooked mixture begins to set up, fold in the cream and cherries. Pour into 2-qt. serving bowl and refrigerated 4-6 hours or overnight. Garnish with mint if desired.

Steps:

• Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
• Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
• Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
• Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.

Steps:

• Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
• Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
• Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
• Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
• Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
• Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.