Food & Cooking Recipes Whipped Cream for Rhubarb Ice Cream Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 sundaes Use this whipped cream to top off a bowl of homemade Rhubarb Ice Cream. Ingredients 1 cup heavy cream 2 tablespoons sugar 1 teaspoon pure vanilla extract (or seeds from ½ vanilla bean) Directions 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. Rate it Print