This is truly one of my Best of the Best Recipes.
This is the only Pastry Cream I ever use.
Here are a few of the ways that I use it:
Frost the center of a layered cake
Strawberries and Pastry Cream
A filling for Aebleskivers
It's simple and decadent
Equal parts of Vanilla Ice Cream, softened and Heavy Cream
I usually start out with a pint of each (2 cups)
Whip the Ice Cream and the Heavy Cream together in a Stand Mixer with a whisk attachment
Add 1 TBS of Vanilla and 1TBS of Almond Extract
Add 1 1/2 boxes of French Vanilla Pudding and continue to mix well
Peace in the Kitchen!