Pastry Cream

This is my Favorite Pastry Cream.
It's definitely one of my Best of the Best Recipes.
It may seem strange to some people but once you make it and taste it, you'll agree with me that it's the best you've ever tasted.

It can be used for:
Cream Puffs
Icing in the Center of a Layered Cake
Strawberry Shortcake
Aebelskiver Filling
Trifle
Eclairs
Macaron Filling
Fruit Tarts

Here's what you'll need:
A Stand Mixer with a Whisk Attachment.

1 Pint of Heavy Cream (2 C)
1 Pint of Vanilla Ice Cream, softened.
1 tsp Vanilla
1 tsp Almond Extract
1 1/2 Boxes of Instant French Vanilla Pudding Mix.

In a Stand Mixer:
Cream
Ice Cream
Whip on Low Speed just until completely combined.

Add:
Vanilla
Almond
Mix to combine well.

Gradually Add:
Pudding Mix
Beat to combine well until it begins to thicken.

Transfer to a Mixing Bowl.
Cover with Plastic Wrap.
Refrigerate for at least 1 Hour.

Enjoy!
Peace in the Kitchen!