Ingredients:
1-1/2 packages (.25 ounce) 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
Preparation:
1. Soften gelatin in cold water. Scald the milk. In a mixing bowl, mix sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
2. 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. Add vanilla, whip the cream, and fold 1-1/2 cups into cooled custard.
3. Line a 9-inch springform pan with lady fingers. Place them on the bottom and around the sides. Pour in the mousse. Cover and refrigerate overnight. Remove from pan. Just before serving add diced strawberries and kiwi.
