Whipped Cream for Rhubarb Ice Cream
Use this whipped cream to top off a bowl of homemade Rhubarb Ice Cream.
The Martha Stewart Show, April 2012
Yield Makes enough for 4 to 6 sundaes
- 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.
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