Whipped Cream for Rhubarb Ice Cream
Use this whipped cream to top off a bowl of homemade Rhubarb Ice Cream.
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract (or seeds from 1/2 vanilla bean)
Place the bowl and whisk of an electric mixer in the freezer until chilled.
Place all ingredients in the chilled bowl of the electric mixer fitted with the chilled whisk attachment; beat until firm peaks form. Use immediately.
SourceThe Martha Stewart Show, April 2012